How’s everyone doing this Friday 🙂 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 🙂
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, I decided to bake him a wonderfully delicious Eggless Carrot Cake, well actually….. Muffins! 🙂
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
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
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.
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 😉
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!