Tuesday, May 22, 2012

Carrot Cake for Breakfast

Today I'm a very happy camper. And when I say that I mean VERY happy. I was featured in BostInno's "8 Student Blogs That Are Better Than Yours" today. I don't mean to brag--because let's face it, there are still a ton of blogs that are better than mine--but I'm excited to be noticed. 

When I first started this blog I didn't realize the dedication and passion it takes. But that is also the thing that makes it so enjoyable. Whenever I feel blue or bored, I can step into my kitchen and cook something, photograph it and blog about it. Not only do I get to share my love for food, I also get to eat--a lot! Nevertheless, blogging takes time; and unfortunately, sometimes the effort goes unnoticed. Because of this, I have to admit more than once I have been discouraged; more than once I have questioned my blog. But in the end I don't really care if I'm the only one who reads it (even though I know of some very appreciated fans out there) because if nothing else, it's a journal of sorts. I know that when I look back on this I will be grateful for it. I already am.

Anyways, a few days ago I had carrot cake muffins for breakfast. They were delicious and they hit the spot! Needless to say my sweet tooth was contently satisfied. Plus, I'll take any excuse to eat carrot cake--at any time. 

The recipe is really simple and it can be adapted to make as many servings as you want. I only did one, because I was baking for myself, but double, triple or quadruple it accordingly. Enjoy!

Carrot Cake Muffins (adapted from Chocolate Covered Katie)
Active time: 5 minutes. Total time: 20 minutes.
Makes two muffins
  • 1/4 cup all purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 tablespoon egg whites
  • 2 packets Stevia (or 2 tablespoons sugar)
  • 1/3 cup carrots, sliced into 1/2-inch pieces and steamed until very soft.
  • 2 tablespoons almond milk (or other milk)
  • 1/4 teaspoon vanilla extract
  1. Preheat oven to 350F and line two cupcake-spots in a regular cupcake tin.
  2. Combine first 5 ingredients in a small bowl and set aside. 
  3. In a separate medium bowl, mash carrots using a fork until pureed. Add other wet ingredients and stir until incorporated. Add dry ingredients to the wet and mix well. 
  4. Pour batter into prepared baking dish and bake for about 15 minutes. Let cool and ice with light cream cheese frosting (recipe follows)

Light Cream Cheese
Active time: 5 minutes. Total time: 5 minutes.
Makes enough for two muffins.
  • 1 tablespoon reduced-fat cream cheese
  • 1 packet Stevia or Splenda
  • 1 teaspoon milk
  1. Beat ingredients together until light and fluffy. Spread over cooled cupcakes.

1 comment:

  1. oh my! I love everything about this! I want to make this RIGHT NOW.