Carrot muffins & salad!

How’s everyone doing this Friday πŸ™‚ Any fun plans for tonight or for the weekend?

I can’t believe it was a week ago that I was in Chicago having a great time! This just means I look forward to my next vacation πŸ™‚

Today was my Dad’s birthday and he doesn’t like going all out with the party, cake and such. We had quite a few carrots in the fridge so,Β I decided to bake him a wonderfully delicious Eggless Carrot Cake, well actually….. Muffins! πŸ™‚

It was a big hit in the house!

I used this page: http://vegetarian.about.com/od/vegancakerecipes/r/vegancarrot.htm
and changed things up a bit.

Vegetarian Carrot Cake Ingredients:

1/2 cup Compliments cinnamon applesauce
1.5 cup grated carrots
1 cup pecans/walnuts/nut of choice, chopped
1/2 cup melted butter (W)
1 tsp salt (D)
2 tsp baking powder (D)
3 tsp cinnamon (D)
1 cup white sugar (D)
1 1/4 cups flour (D)
1/2 cup almond milk (W)

Preheat the oven to 325 degrees F.

I mixed the dry (D) ingredients with the cinnamon apple sauce. Next I added the melted butter & almond milk. Finally I added the carrots and my nut of choice, pecans.

You can use a muffin pan or a cake pan. I sprayed a little Pam on the muffin pan and evenly distributed the muffin mix. Baked for about 45 mins.

Mmmmmmm delicious!

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With the remaining shredded carrots I made a simple and quick carrot salad!

2 cups shredded carrots
1/2 – 1 cup salted peanuts (I used shelled virginia peanuts)
1 – 2 tsp paprika powder
honey to taste
freshly ground black pepper
salt to taste
– optional: add lemon juice, coriander, green chilli, fresh onion

Whatever floats your boat πŸ˜‰

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Also, my Bro made some dinner for the both of us! It was very tasty and spicy!! Pasta sauce with a LOT of fresh veggies and banana peppers! Instead of pasta, I went with quinoa and sprinkled some peanuts on top.

————————

Time to chillax, sip on this (hot water with lemon basil)….

& end the night with a Gchat date with my Guy ❀

Till next time!

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