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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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From the Kosher Palette Cookbook. Very moist and delicious. Make them in mini-muffin tins for bite size portions. Kids and adults love them. Ingredients:
4 large carrots, cut into 3-4 inch pieces |
vegetable oil cooking spray |
1 cup all-purpose flour |
1/2 cup dark brown sugar, firmly packed |
1/2 cup sugar |
1 1/2 teaspoons baking powder |
1/2 cup oil or 1/2 cup applesauce |
2 large eggs |
1 teaspoon vanilla extract |
Directions:
1. Put carrots in a large saucepan and add water to cover. Boil over high heat for 25 minutes or until carrots are tender. Drain and place in a large mixing bowl. Mash carrots with a fork.
2. Preheat oven to 350 degrees. Coat a 9-inch non-stick springform pan with non-stick cooking spray. (You can also use a tart pan with a removable bottom, muffin or mini-muffin tin. Be sure sides are at least 2 inches high.) Set aside.
3. Add rest of the ingredients to the carrots. Beat at medium speed with an electric mixer until well blended. (Can also be mixed by hand.) Do not overbeat - should still have little bits of carrot.
4. Pour mixture in pan. Bake for 45 minutes or until toothpick inserted in the center comes out clean. (For muffins, 30 minutes and mini-muffins, start checking after 20 minutes.).
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