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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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As I have forgone all things animal for lent, I came up with this recipe as a treat. I love a classic carrot cake, but it is typically loaded with fat. This is a really delicious and healthy recipe! Enjoy and Eat On! Ingredients:
1 1/2 cups whole wheat flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 1/2 teaspoons cinnamon |
1/4 teaspoon ginger |
1/4 teaspoon nutmeg |
2 teaspoons vanilla |
1/4 cup brown sugar splenda sugar substitute |
1/2 cup mashed banana |
2 tablespoons extra virgin olive oil |
1/2 cup soymilk, plus 1/3 of a cup (or any milk or alternative you may like!) |
1/2 cup carrot, grated |
Directions:
1. Preheat oven to 350 degrees. Douse a paper napkin with olive oil and wipe muffin tins to prevent sticking while baking.
2. In a large bowl mix together flour, baking powder, baking soda, cinnamon, ginger, nutmeg and splenda.
3. In a separate bowl whisk together banana, olive oil, milk and carrot.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Using a 1/4 cup as a guide, divide the batter evenly among the 12 tins.
6. Bake for 20 minutes. Indulge!
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