Along with pumpkin, butternut squash, cinnamon and sweet potato, carrot is another top contender for flavors of fall (though I realize at this point, we have segued into winter. But carrot cake is fitting for all cold months). Carrot cake, bread, muffins, cookies, its all delectable. There is something so homey, down to earth and invitingly earthy about a slice of this flavor of cake. I love the slightly spiced taste that this sweet bread lends.
These carrot cake cupcakes are refined sugar-free, gluten-free and dairy-free (though the frosting I recommend is not dairy free. But man oh man, a carrot cake sweet bread just isn’t the same without a cream cheese flavor of frosting).
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Here it is folks. Breaking into the double digits with recipe #10. This one is a fitting followup to the previous pumpkin recipe. Carrot being another quintessential fall flavor. Though its funny, I didnt always think that. When I was younger, I thought carrot cake was repulsive. Carrots in a cake? Who would consider such a thing. Vegetables were the vile things our parents forced us to eat in order to “be healthy.” Not interesting, fun, nor tasty to a child.
Another one of the many great changes that come with age. Embracing desserts made with vegetables, like this delectable carrot cake. This version is a signifigantly lighter and healthier version as opposed to traditional carrot cake. As you can see from the barrage of photos, I am particularly pleased with how this one came out!
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