Wednesday, March 16, 2011

Clean Eating #74: Carrot Cake Muffins with Yogurt Cheese Icing

Carrot Cake Muffins with Yogurt Cheese Icing

(Note:  my son Jaedin made these, and he's not half as concerned with seeing messes during the process.  He did clean up afterwards, though.)

  • 7 cups whole wheat flour
  • 2 tablespoons and 1-1/2 teaspoons
  • ground cinnamon
  • 3 tablespoons
  • baking soda
  • 1 tablespoon and 1/2 teaspoon baking
  • powder
  • 2 teaspoons sea salt
  • 15 eggs
  • 2 1/2 cups agave nectar
  • 2 1/2 cups xylitol
  • 2 cups coconut oil
  • 2 cups ground flax seed
  • 1 tablespoon and 2 teaspoons vanilla extract
  • 12 cups grated carrot

Grease and flour the bottoms  of 60 muffin cups, or mini loaf pans.

Mix together the flour, cinnamon, baking soda, baking powder, and sea salt; set aside.

In a separate bowl, mix the eggs,xylitol,and agave nectar. Stir in the coconut oil, vanilla, flax seed and grated carrot; blend into the flour mixture. 

Bake in preheated oven at 350 until toothpick inserted in center comes out clean, 15 to 25 minutes. Remove to cool on wire racks.

You can find the recipe for yogurt cheese icing here Yogurt Cheese

And then... he went fishing.  For two hours.  It was more fun than baking.  So was my fitness date with my hubby on the biking trails along that same river!