carrot muffins

These muffins are very sweet, like cupcakes. When measuring the carrots, smash them into the measuring cup to eliminate empty space. The tops will deflate when cooling, giving a flat top.

3c cooked carrots
2c flour
1 1/2c sugar
1c oil
1T baking powder
1/4c water
1c raisins, optional

Preheat oven to 350. Blend carrots and oil in a blender or food processor until smooth, scraping down side frequently. Stir together flour, sugar and baking powder. Mix carrot puree into flour mixture. Stir in raisins, if desired. Bake in well oiled muffin pans for about 25 minutes, until a toothpick comes out with only a trace of the muffins. Allow to cool a few minutes before removing from pan. Makes about 21 muffins.

Dinner Cake

This easy and fast "Cake" is perfect for picky eaters who don't touch fruit or vegetables.

2c flour
4tsp baking powder
2 carrots, grated
1c applesauce
1/2 c brown sugar
abt 1/3c creamy peanut butter.

Heat oven to 350F. Mix dry ingredients, then add wet. If batter is too thick add a little water. Stir until smooth. Pour into greased 5x7 casserole and bake 40 minutes or until toothpick comes out clean.