Carrot cake ... or muffins

I like sweets but have been trying to limit the all-out-sinful ones in an effort to make sure my jeans still fit. So, I try to make my version of baked goods healthier for me and the kids as well of course! This time I made carrot cake, although usually I try to make whatever baked good in muffin form because it is easier to grab and go in the morning. This particular time it was a weekend so I had more time and I was able to accompany my carrot cake (muffin) with a side of pan fried plantains and some soy sausage. Breakfast of champions!!! HAHAHA

The recipe is exactly the same if you want to make it in a cake pan or muffin tins, the only thing that varies is the bake time. I will give those specifics below.

Ingredients:
1 1/2 cup white whole wheat flour
2 tsp. baking powder
1/2 tsp/ baking soda
2/3 tsp. ground cinnamon
1/8 tsp. all spice
1/4 tsp. fresh grated nutmeg
1/4 cup brown sugar
1/2 tsp. salt
1 cup soy milk
2 TB. flax meal
1/4 cup canola oil
1/4 cup agave nectar + 1/4 cup maple syrup
1 1/2 tsp. vanilla
2 cups grated carrot
1/2 cup chopped walnuts

1. Preheat oven to 400F. In a large bowl combine milk and flax meal.
2. In a medium bowl sift flour and add all other dry ingredients.
3. To milk and flax mixture add and combine all other liquid ingredients. In batches combine wet and dry ingredients
4. Fold in carrots and walnuts. Fill lined muffin tins or greased cake tin. For muffins bake for 20-22min. For cake bake for 1 hr - 1hr 10min.


Provecho!!!