Cake brings people together and a few of us decided to make August #cakelove month! We’ve all made a delicious cake and I hope you join us for this cake adventure. Check the bottom of the post to link up any cake you’ve made this month, as well as check out the round up of bakers in love with cake!
There’s coffee cake, fruit cake, sponge cake, angel food cake, chiffon cake, carrot cake, nutella cake, banana cake. You can slice it into one, two, three, four, five, six layers or more! You can frost it with buttercream, whipped cream, whipped ganache, cream cheese frosting or leave it naked! You can sprinkle it with coconut, chocolate chips, rainbow sprinkles. Bake it in a large mold, a round mold, a square mold a muffin tin. Cake is and always will be…whatever you want it to be!
My #cakelove was turned into muffins by request of my Aunt Magda. I added healthy ingredients like coconut oil, olive oil, carrots, oats, raw honey and more for her! She has lately been very ill but getting better thanks to everyone’s prayers. If you have a minute, please send her prayers, good vibes, healing thoughts. Thank you!
Carrot Cake Muffins
Recipe Adapted from: Sticky, Goeey, Creamy, Chewy “The Best Carrot Cake Recipe Ever”
Ingredients
1 cup all purpose flour
1/2 cup oat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp five spice powder
2 eggs
1/4 cup olive oil
1/4 cup coconut oil
1 cup raw sugar
2 tbsp raw honey
1/2 cup water
2 boxes of black raisins, soaked in 2 tablespoons vanilla extract
2 large carrots, finely grated (I used my Microplane)
Topping:
1/4 finely grated carrots (reserve some from above)
2 tablespoons rolled oats
1 tablespoon maple syrup
2 tablespoons shredded coconut
Method
- Preheat oven to 350F.
- Combine dry ingredients and reserve.
- Whisk together liquids, sugar, honey, raisins and carrots and fold in the dry ingredients.
- Pour into muffin pans lined with muffin liners. Sprinkle topping and bake until golden brown.
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Chef Pandita http://chefpandita.com/
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Daily Palette http://thedailypalette.com/
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These look super delicious! I’m with Aimee, though, would be hard pressed not to add some cream chz icing and maybe chopped walnuts! 😉 It would be ok, since you healthified the muffins…lol
Look how beautiful those delicious muffins look!!!! I bet your Aunt was soooo happy, you are a sweet niece for making them for her:-) Hugs, Terra
My favorite is the blueberry cake.But I also wanna try your recipe carrot cake muffin, I love the moist and the toppings that you used =)
I do NOT make enough muffins. These look fabulous!
I love this #cakelove blog hop. Can’t wait to see all the entries.
Your carrot cake muffins look delicious!!!
All of these cakes look amazing!
LOVE that you made these healthier! I seem incapable of doing this: couldn’t help imagining them with a cream cheese topping… hehe. You’re a stronger woman than I 😉
Sending many healthy thoughts and vibes your Auntie’s way. Hope she fully recovers soon!
Love how you use coconut oil in your carrot cake muffins. I’ve always used either butter or vegetable oil. Coconut oil adds another layer of delicious tropical flavor. Bookmarking these. Happy Monday!
These look DELICIOUS!! I swear, I was just thinking about making carrot muffins for the kids lunchboxes.
Carrot cake is mine and my hubby’s FAVE.
These may be the best carrot cake anything I have ever seen on a food blog and really makes me want to make them. Bookmarked! Love the topping! And LOVE the close up photo!