Skinny Healthy Carrot Cake Recipe (No Butter or Sugar!)
This Carrot Cake recipe has no butter, no artificial sugar, it's low in calories and low in fat! It is naturally sweeten, very moist, crunchy and it’s actually good for you. So you and your loved ones can enjoy the cake without feeling guilty. Watch this video for the full recipe. Please do share your Carrot Cake picture with me on Facebook and Instagram.
Earlier this month, I celebrated my mother's birthday and thought I would do something different. Instead of just buying another cake, I decided to bake her my first ever Carrot Cake and surprised her. I shared our 'special moment' on Facebook & Instagram, and you guys requested for the recipe. So here it is!
This coming Sunday is Mother's Day. Bake this cake for your mother or for your loved ones. A cake made by you with love will always taste yummier and sweeter than store bought cakes.
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Vegan Carrot Muffins - Fall Recipe
How to make super healthy vegan carrot muffins. These are the perfect fall recipe, and they are a low GI dessert. They are made spelt & wholewheat flour and they are a great on the go snack for you healthy people! :)
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Ingredients
3 ripe bananas
1/3 cup vegan milk
1 tbsp vanilla extract
1 tbsp apple cider vinegar
1/4 cups yogurt full fat (I’m using Yoggi coconut yogurt. Super thick.)
1/3 cup olive oil
1/2 cup maple syrup
1 1/2 + 1/3 cups organic spelt flour
1/2 cup organic whole wheat flour
2 tsp baking powder
1 tbsp all spice ( I used a homemade masala powder made from cinnamon, clove, nutmeg, ginger.)
1 tsp cinnamon
1 tbsp + 1 tsp ginger grated with skin on
1/4 tsp salt
1/2 cup coconut shredded
1 grated carrots ( squeeze the juice out with hands. see video.)
Bake at 350F for 45 minutes or when a toothpick comes out clean. Let cool and store in an airtight container in the fridge. They taste better the next day as the muffins age and flavours mingle.
Enjoy Starseeds! :)
CARROT MUFFINS | Italian Recipe (Vegan-friendly)
CARROT MUFFINS | Italian Recipe (Vegan-friendly)
This is my version of orange carrot muffins. They are vegan-friendly and low fat. I love how soft and moist they are. I hope you will love them too.
Recipe for 8 Carrot Muffins:
160 g carrot (5.64 oz)
150 g all-purpose flour (1 cup + 1 tbsp)
1oo g almonds (3/4 cup)
120 g sugar (1/2 cup + 2 tbsp)
110 g orange juice (1/2 cup)
40 g vegetable oil (3 tbsp)
1/4 tsp cinnamon
orange zest
2 tsp baking powder
*For guaranteed results, it is strongly suggested to use grams as the unit of measurement
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Inside-Out Carrot Cake Muffins
Make a dozen inside-out carrot cake muffins with a delicious, velvety cream cheese filling!
Ingredients:
cream cheese filling
8 oz package cream cheese, room temperature
1/4 cup granulated sugar
1 tsp pure vanilla extract
1 pinch salt
carrot cake
1 cup granulated sugar
2/3 cup oil
2 large eggs, room temperature
1 tsp pure vanilla extract
1/2 lb carrots, grated, 1½–2 cups
3/4 tsp salt
1 1/4 tsp cinnamon
1 1/4 cup all-purpose flour
1 tsp baking soda
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Whole Wheat, Carrot, Apple, Walnut & Raisin Muffins | LOW FAT - LOW SUGAR ????????
Are you looking for a muffin that's delicious, full of great ingredients, and healthy??
In today's video, Jill shows you how to bake a muffin that is perfect for breakfast, afternoon tea, or a healthy nighttime snack. Packed with carrots, apples, raisins, and walnuts!
JILL'S VEGAN CARROT, APPLE, RAISIN & NUT MUFFINS
Recipe:
1 1/2 cup whole wheat pastry flour (All Purpose is fine)
1/4 cup brown sugar (packed)
¼ cup apple sauce
1 1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 flax “eggs” (See recipe below)
4 tablespoons vegetable oil (I use avocado)
1 teaspoon vanilla extract
2 tablespoons plant-based milk
1/2 large apple, cored, peeled, and diced (I used Fuji, but any red apple will do)
1/2 cup raisins (dried cranberries would be great as well)
1/2 cup grated carrots (about 2 medium carrots)
1/2 cup walnuts, chopped
HOW TO: Preheat oven to 350 degrees.
In large bowls, mix together flour, sugar, baking soda, cinnamon, and salt.
In a separate bowl, whisk together “eggs”, oil, milk, and vanilla. Add to flour mixture and stir until just combined.
Add apples, raisins, carrots, and walnuts. Stir gently until well mixed together.
Spoon batter into 12 muffin tin cups (either grease tin or use paper cups). Fill muffin cups about 2/3 full of batter.
Bake for approximately 20 minutes (check with toothpick test). Remove from oven.
Place on a cooling rack for 5 minutes. Remove muffins from the pan and continue to cool on cooling rack. YUM!!!
FLAX SEED EGGS: Mix 2 tablespoons of flax seed meal with 5 tablespoons water. Set aside for approximately 10 minutes. The mixture should be gelatinous when ready to use.
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CONVENIENT LINKS TO COOKING TOOLS I USED IN TODAY’S VIDEO.
Wilton Muffin Tin:
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Cooling Rack:
Baker's Joy: Not Used but Helpful for Muffin Tin:
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Healthy Carrot Cake Muffins (Tender & Fluffy)
Wholesome treat that will make you feel good! These healthy carrot cake muffins are made with natural nutritious ingredients. They are tender and fluffy, not overly sweet and extremely easy to make. Do try!
NOTE: If you've made any of my recipes, please head out to my website and rate it. Link is below. I would really appreciate it. Huge thanks!
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