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Sunday, 24 August 2008

Carrot muffins

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Shelby from La Belle Vegan (she's got the nicest breakfast inspirations!) suggested that I make the Fat-free Carrot Cupcakes from the Happy Herbivore. And I did. I must say, these are really "to die for" (quoting Shelby)! I added raisins to mine and used pear puree (3 ripe pears processed in the blender with half cup water) instead of applesauce. I did not have any applesauce and to be honest I think I’ve had my fair share of apples the week before!
For icing, I just used icing sugar mixed with a little water and powdered coconut milk. (The icing wasn't fat-free though).

I really recommend these fat-free carrot cakes! And there so quick to make too!


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8 comments:

  1. These cupcakes look awesome and very tempting...will definitely try this soon :)

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  2. They do look delicious and well worth a try! I use pear puree all the time in baking--a great sub for the applesauce!

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  3. yah for shelby's suggestion. They look fantastic and I bet they were super duper tasty!!!

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  4. These cupcakes look amazing! I LOVE CARROT CAKE!

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  5. Cupcakes look so yummy! So many great vegan recipes in this blog.

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  6. omg I didn't even see this post...haha


    I'm so glad you made them!! Hmmm, maybe I sould make another batch =)

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  7. Your carrot muffins look tasty, I really like the way you drizzled the frosting on top of them :).

    We'd like to invite you to participate in our September apple and peach recipe contest (the recipe can be sweet or savory). All competitors will be eligible to win one of three prizes :)! Please email me, sophiekiblogger@gmail.com, if you're interested.

    Feel free to check out our blog for more details: http://blog.keyingredient.com/2008/08/29/september-kick-contest/

    Thanks :),
    Sophie
    KI Chief Blogger

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  8. Gauri Radha गौरी राधा24 November 2010 03:25

    Those look very good, I think frosting makes every dessert better :-)

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