Dessert

Carrot Cake Muffins (adapted from Happy Herbivore recipe) is for Dessert.

Carrot Cake Muffins (adapted from Happy Herbivore recipe) takes 10 minutes to prepare.

Carrot Cake Muffins (adapted from Happy Herbivore recipe) takes 20 minutes to cook.

Carrot Cake Muffins (adapted from Happy Herbivore recipe) makes 12 servings.

The ingredients for Carrot Cake Muffins (adapted from Happy Herbivore recipe) are:

1 1/2 c. whole wheat pastry flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 cup shredded carrot, packed
1/2 c. organic cane sugar
1 1/2 c. unsweetened applesauce
1/2 c. golden raisins
1/2 c. chopped pecans
1 tsp vanilla extract
1 tbs. blackstrap molasses

Here is how you make Carrot Cake Muffins (adapted from Happy Herbivore recipe):

Mix all dry ingredients and set aside. Mix remaining ingredients. Add wet to dry and stir until moistened. Fold in nuts and raisins. Bake in 350 oven for approx 20 min until toothpick comes out clean. Serving Size: makes 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user LOVESVEGGEES.

The nutritional information for Carrot Cake Muffins (adapted from Happy Herbivore recipe) is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 173.4

• Total Fat: 3.9 g
• Cholesterol: 0.0 mg
• Sodium: 12.7 mg
• Total Carbs: 34.6 g
• Dietary Fiber: 3.4 g
• Protein: 2.9 g

The dietary needs meet for Carrot Cake Muffins (adapted from Happy Herbivore recipe) is Vegan