24-Carrot Gold
First things first:
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Have you seen me in a box yet??? 
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And now, back to your regularly-scheduled posting. For the past few years, I’ve been volunteering as a dog-walker at a local shelter. Sadly, due to a time conflict this semester, I’ve given up that job. But I feel incomplete if I’m not helping out somewhere. Therefore, last week, I signed up to volunteer at a nursing home for an hour each week. It’s not much, but I’m a big believer in the idea that every little bit– and every little person– can make a HUGE difference in this world.
On my first day, I didn’t want to show up empty-handed; I thought I’d bring along a baked-good. It’s no secret that the elderly loooooooove sweets! But many have diabetes or another condition that makes eating sugar a no-no. I remember a giant jar of Sweet-and-Low being a permanent fixture on the kitchen table at my grandparents’ house. And my grandpa, with his raging sweet-tooth, ate sugar-free Jello every night, grumbling that it was a sorry replacement for the ice cream he once loved.
I don’t think that the nursing-home staff would’ve been too thrilled with me had I brought along these:
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Hey, at least they’re healthy sugar cookies.
Hello sugar overload!
(Click to read more about these super-healthy sugar cookies )
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But I was hesitant to use Sweet-n-Low or Splenda in my baked-goods, because I don’t trust the stuff; I don’t know if I believe that something with so many chemicals can truly be safe to consume.
Instead, I used stevia, and the results were terrific!
In an Easter-y mood, I decided that carrot cake muffins were in order. Wanting to create my own recipe (I hate following recipes), I basically threw a bunch of yummy-sounding ingredients into a bowl and hoped for the best! The first “tester” batch didn’t rise very well, but adding more egg replacer fixed that right up. All the subsequent batches came out of the oven boasting muffins that were plump, moist, and aromatic (made the house smell like Christmas!).
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24-Carrot Cake Muffins
(Makes 9 regular-sized muffins or 12 smaller ones; I opted for the smaller ones.)
- 180 grams whole wheat pastry flour (plain whole wheat flour would work too) (about 1 and 1/2 cups)
- 100 grams shredded carrot (I used the Magic Bullet to shred my carrot) (about 1/2 cup)
- 1 teaspoon Ener-G egg replacer
- 1/2 teaspoon salt
- 1 and 2/3 containers applesauce (the 1/2-cup containers), or about 160 grams
- 1/2 teaspoon vanilla extract
- 1/4 cup plus 2 tablespoons liquid (I actually just used water, because I was too lazy, at the moment, to open a new milk LOL)
- Up to 1/2 cup sugar or around 1/4 cup agave (As stated in the above commentary, I used stevia, which is stronger, so I used less.)
- 1 teaspoon cinnamon
- 1 and 1/4 teaspoons baking powder
Optional add-ins: raisins, shredded coconut, walnuts, pineapple tidbits (If you add pineapple, you’ll probably want to decrease the applesauce or liquid a bit.)
Procedure:
- Preheat the oven to 350F.
- Mix dry ingredients, then add the carrot and wet ingredients.
- Mix again, until just combined (with muffin batter, it’s important to not overmix).
- Bake for about 10-12 minutes (depending on your oven and on how soft you like your muffins. I’m silly and like mine a little undercooked and gooey!)
- Eat up! Whatever I’m not planning on eating within two days, I like to freeze. That way the muffins stay fresh.
These muffins tasted delicious! The nursing-home residents absolutely loved them, and my family, roommate, and I have been devouring the leftovers (I made extra batches and froze them).
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How to eat a Muffin:
- Mommy Dearest likes to “ice” her muffins with vegan butter (Smart Balance Light)
- The roommie tops her muffins with cream cheese (vegans can use Tofutti).
- I think they taste superb as-is.
- If you want to be really decadent, frost the muffins with vanilla or cream cheese frosting and call them “cupcakes”!
- Top the muffins with Cheesecake Mousse!
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Still in the mood for Carrot Cake recipes?
Why don’t you “hop” on over here to make some Bugs Bunny Carrot Cake (fondant-decorated with a Scottie)?
Or, make some Carrot Cake Pudding!
That’s all, folks!
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Trackbacks
- Easter Round-Up « Chocolate-Covered Katie
- As visions of chocolate bunnies danced in her head… « Chocolate-Covered Katie
- Everybody Loves Grains « Chocolate-Covered Katie
- Love Muffins… and a call for Help! « Chocolate-Covered Katie
- Cheesecake Mousse (yeah, you read that right) « Chocolate-Covered Katie
- Christina Baker | Christina Butter
- Katharina’s Food Adventures
- 24-Carrot Cake Cupcakes take over the World « Chocolate-Covered Katie
- Terra Incognita « Katharina’s Food Adventures
- How to use “brownie batter” and “vegetable serving” in the same sentence « Chocolate-Covered Katie
- Maroon Carrots… « The Auspicious Squirrel
- Esas son puras mentiras, esa noche yo no andaba alli « Veganindairyland's Blog
- S’more Muffins/Cupcakes « Chocolate-Covered Katie
- 24-Carrot Cake Muffins « The Process of Healing
- Carrot Cakin’ Up Muffins « eat move love
- A few of my favourite foods « Beans Books and Cookies
- Another “saucy” product review « Chocolate-Covered Katie
- Carrotz « Me and Chew
- Raw. « My Sweet Season
Why am I not surprised that you volunteer at a nursing home? Talk about 24-Carrot Gold…you have the biggest heart!
Thank you too for the recipe. I had wondered about baking with Stevia.
Have a great day!
i have tried baking with stevia in the past but have gotten a …licoriceish? bitter? taste with it. i looked up that this is common if you use too much. i would like to go back to baking with it if i can make things without that aftertaste, i might try your recipe and buy some stevia again!
Yummy!
My favorite muffin topping is streusel, baked into the top. So good.
You are such a kind and caring person Katie. Your stories about volunteering your time to the benefit of others is always so inspiring. If only there were more people like you in the world.
Your muffins sound great, I am sure everyone at the nursing home loved them.
Mmm your muffins look wonderful. That’s so sweet that you’re volunteering at a nursing home! EVERY bit counts and I bet you really brighten their day.
You are such a sweetheart to to volunteer your time! I was a candy striper all through high school and loved it! When my life settles down at bit…AKA….when the kids grow up…..I plan to volunteer again!
Your baked goods always look so pretty and delicious. You should seriously think about opening a vegan bakery. I would buy your goodies!
Also, can I just tell you how neat it is that you are volunteering at the nursing home. I am a nurse and we take care of so many elderly patients (in the ER) that have no family, no friends, no one..You can just see how lonely they are and it breaks my heart. It may seem like a small gesture to you, but to them it is a HUGE deal. I bet your visits with them brighten their whole day! You are a sweet soul Katie!
how nice of you to bake muffins for them! what a great idea
Aww, I love your cookies! I always love looking at all the neat stuff you make, and your little insights, it makes me so happy! My Mother and I used to visit nursing homes after we realized how sad life can be there, when my Grandfather was in one, and it really makes you feel great to see them smile. It’s amazing. I hope you enjoy yourself, and I’m sure they’ll enjoy you just as much (and the baked goodies too!)
Love, Meg
Those look awesome, I bet they were a hit!
Katie, you’re so considerate and so good heart.. I wish I can help to the community too! i know busy isn’t the reason… just didn’t get enough courage to compromise myself.
great carrot cake muffin! I’ll definitely try it out!
Good on you for volunteering at a nursing home
I really need to get back into volunteering for something, other than skating things.
And good call on the carrot cake muffins. I’m pretty sure I’m going to make a fantabulous carrot cake for easter dessert this year
ooh. carrot cake! They sound tasty!
Awesome! I use powdered Kal stevia. What kind do you use? I’ve found it’s a very fine balance to make it sweet enough without giving it that horrible stevia taste.
I’m totally making these!!! I’ve been in the mood for carrot cake. How sweet of you to make them…but why should I expect anything else from you, you are like the sweetest girl alive!!!
How much stevia did you use?
You are a frosting cupackes/cookies queen for sure!
So sweet of you for helping out at the animal shelter/nursing home!
Katie-
You are too sweet
That’s so sweet of you. The eldery just love care and attention in any form, so it’s really awesome that you’re giving them your most valuable resource–your time! And of course, I’m sure they loved those delicious muffins.
Cute! I’m sure the elderly sweeties really appreciated some yummy sugar-free muffins! They look so good — and I think it is so adorable and quirky and interesting that you like to underbake your muffins so they come out gooey. I wanna try it!
And I’m planning to enter the CCV-box giveway very soon.
Cute! I’m sure the elderly sweeties really appreciated some yummy sugar-free muffins! They look so good — and I think it is so adorable and quirky and interesting that you like to underbake your muffins so they come out gooey. I wanna try it!
And I’m planning to enter the CCV-box giveaway very soon.
YUM! I love carrot cake and I love the use of Stevia! I haven’t had much luck with stevia yet so I can’t wait to try these!
That is so very sweet of you! Whenever I bake for my grandparents, I always use a whole grain flour like quinoa or brown rice and throw in some ground flax… the older peeps need all the fibre they can get!
I bet they would have loved those cookies, even if they couldn’t eat them! Sooo cute. And the muffins sound wonderful–I love stevia and must give them a try!
Oh Wow I am drooling big time… they look amazing!
Woo woo beautimous! I love the turtle one
You are such a thoughtful person, how wonderful!
mmmmm, and that is the perfect nursing home treat!
what a great way to bring a smile to so many faces! they look scrumptious
Mmm I think I might top those carrot cake muffins with my latest obsession–tofu-cashew cream cheese!
You’re so sweet! I’m sure everyone appreciated those, they look delicious.
Btw, I emailed you for CCV in a box.
Your carrot cake muffins look delish! I love carrot cake, and I love muffins, so I’m pretty sure I’d love your creation!
I’m also a huge believer in making a difference. There’s nothing more I want to do with my life than to leave a positive impact on the world.
It’s so wonderful that you volunteer. There is nothing else is the world quite like it. We all have time to spare/give up – I’m really happy that you see that too
Your muffins sound fabulous. You’re such a creative baker! I hate making up recipes – I feel scared.
I think those cookies would have brightened their day – so bright and fun looking!
i love volunteering at nursing homes because they always appreciate it so much. even if you’re just talking to them, it makes their day. i like going there and singing. if i could play the piano better, i’d do that, too, but unfortunately, my skills aren’t so good.
Those cookies are so precious! And I adore carrot cake. I love that you totally experimented with the recipe. How delicious!! By the way, it’s so great that you find the time to volunteer; every little bit does make a huge difference!
How sweeet of you! They sound nutritious AND delicious!
ahhh carrot cake muffins! sound far too yummy!
sounds*
Your cookies are too cute! Mmm, I could murder a slice of carrot cake (or one of your carrot cake muffins) right now.
So, you photoshop your halo and wings off your pictures before you post them?
Oh, boy, what a great recipe – can’t wait to make!
you are so anorexic. stevia? water? applesauce? what is the point of baking.
Ann, before you make mean judgements, you might want to read the whole post. I explain very clearly my reasoning for making the cupcakes so diet-friendly.
I’ve been eyeing these for a while and my health food store finally started carrying stevia so I could actually try them! How much stevia (powder or liquid?) did you use?
Katie, do you think flax eggs could work for this? I don’t have any egg replacer
Katie, I find that 1/2 cup sugar for every two cups of flour works great in muffin recipes. I don’t have a huge sweet tooth but I do like muffins to be sweet so I find that this works well for my tastes. However, my little sister likes her muffins much, much sweeter so it doesn’t work for everyone.
It sounds like you are more like I am when it comes to sugar. Did you find the stevia had an aftertaste? I’m hesitant to use it in baking because of the aftertaste.
I made your carrot cake muffins yesterday and they were fantastic! Thanks for the recipe!
I think this is the close up! I hope so, would love the scale!
Close up photo?
Can I just tell you how wonderful these were? They got gobbled up by my not-always-so-healthful family and I’m gonna get right on making more! I used 1/4 cup Agave Nectar with stellar results. Thanks so much for the recipe!
Katie – After weeks of planning to make your amazing 24 Carrot Cake Cupcakes, today was the day and the result did not disappoint!
I made a few substitutions including some pumpkin for the apple sauce, turbinado sugar for Stevia and chia seeds instead of the Egg Replacer.
Topped with coconut butter, I was in heaven! Thanks for the amazing recipe.
Hope you had a fab weekend! xoxo
ooh- very interested in making these. i buy the powdered stevia, id love to try baking with it. how much exactly did you use? im a diabetic, so i try to stay away from sugar.
write back soon! easter’s approaching!!
Hi healthnuttxo!
When I made these for the residents, I used 10 packets of NuNaturals stevia (the regular, NOT the no-carbs one). There’s about a 1/2tsp in each packet. If you do make them, let me know how they turn out!
Katie– A lot of your recipes call for ener-G egg replacer that I want to make and before I go BACK to Whole Foods and buy some (i’ve gone twice in the last three days!) is there something else I could use besides those? Maybe flax? And how much would I use?
You can definitely use flax, as others have written in this comment section that they’ve done so, with good results. Unfortunately, I’ve not used flax as an egg sub, so I can’t tell ya how much I’d use.
I think the rule is 1 TBSP ground flax + 3 TBSP water. Stir and let sit for a few minutes. It will thicken right up!
Oh wow, Caroline, thank you SO much for taking the time to leave such a helpful comment! I really ought to try cooking with flax eggs, especially since flax is so healthy. You’re a sweetheart!