Orange is on the brain I guess. We made delicious, healthy carrot cake muffins a couple days ago from The Spunky Coconut. The only adaptation I made was to make the cake into muffins as I wanted them to cook more quickly. Everything else I followed to a ‘T’ and they turned out beautifully (except that I didn’t frost them). The Spunky Coconut is a great blog where you can find very healthy recipes that are gluten free, casein free, and sugar free (and oftentimes grain free for those of you on a paleo diet!) We ate all of them in a day (the recipe made 12, so we didn’t completely overdo it and we shared them with my father-in-law). I’d like to make some more today, but we’ll see.
We’ve also been reading Carrots by Inez Snyder, a book all about how carrots grow. It was fun to have Iliana grating the carrots and to have been reading about where they come from with her. I’m such a thematically oriented person!
I highly recommend the muffins, so tasty and seasonal.
Edit: Okay, so after posting this I realized, I did not follow that recipe to a ‘T’ (for me I did, pretty much, as I usually change a lot more). I thought I’d share the changes I made: used grape seed oil instead of coconut, freshly grated nutmeg instead of allspice but in the same amout, no stevia and no walnuts. I also did not use an electric mixer to combine everything as we hand grated the carrots and they just seemed too big for that. That’s actually a few changes. There you go!