Combine all ingredients for bars in large mixing bowl.
Beat until smooth.
Pour into greased 9\"x 13\" cookie sheet or large oblong pan.
Bake at 350 degrees for 30 minutes.
Let cool completely before frosting with my Easy Carrot Bar Cake Cream Cheese Frosting.
Cut in squares and serve.
Note: You can either add nuts to the cake mix or sprinkle chopped walnuts on top of my Easy Carrot Bar Cake Cream Cheese Frosting before cutting into squares.
80 degrees and line a muffin tray.
2. Cream butter
hey contain 168 calories per muffin and 5 grams of fat
Preheat oven to 190\u00b0c or 375\u00b0f.
Mix together all dry ingredients in a medium size bowl .
Add to the dry mixture the carrot,coconut and raisins after that is incorporated well add the soy milk and stir until all are combined.
Put in a lightly oiled pan and bake for approximately 30 minutes until toothpick inserted comes out clean and the top springs back when touched.
Remove from the oven and let cool.
il into the carrot puree.
Stir the carrot mixture into the
Preheat oven to 375\u00b0F. Lightly grease a 9x5 inch loaf pan.
In a food processor, pulse carrot until chopped. Transfer to a large bowl and mix in corn muffin mix and peppers. Add buttermilk and egg substitute and mix until barely moistened. Batter should still be lumpy. Transfer to loaf pan and bake for 20-22 mins, or until a skewer inserted in the center comes out clean. Let cool for 10 mins. Serve warm, sliced and garnished with parsley.
rease a 6-cup Texas muffin pan.
Place raisins in
Preheat oven to 350\u00b0F. Grease 18 recesses of 2 (12-cup) mini muffin pans. Sift flour, baking soda, sugar and cinnamon into a medium bowl. Add pineapple and carrot. Whisk together vegetable oil and egg then mix in until combined. Distribute between muffin recesses and bake for 15 mins. Let cool in pans for 5 mins then transfer to wire racks to cool completely.
For the cream cheese frosting, combine cream cheese, powdered sugar, lemon juice and milk. Spread over cooled cupcakes.
00b0F. Line a 12-cup muffin pan with paper liners.
00b0F. Line a 12-cup muffin pan with paper liners.
ELTED butter, add the shredded carrot (TIP: If you have a
br>Muffins Tops::
Grease muffin-top pan (consisting of six
Heat oven to 350 degrees.
Beat ingredients together on low until just combined. Increase to medium speed and beat for two minutes more.
Pour into 24 paper lined muffin cups. Bake 18 minutes.
***Can be frosted with premade cream cheese frosting with a dash of pumpkin pie spice mixed in and topped with chopped walnuts.
***Can substitute spice cake mix for the carrot cake mix.
Preheat oven to 350\u00b0F (175\u00b0C).
Grease muffin cups or line with paper muffin liners.
In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon.
In a separate bowl, combine eggs, apple sauce and brown sugar; beat well.
Combine egg mixture and flour mixture; mix just until moistened.
Fold in carrots and drained raisins.
Spoon into prepared muffin cups.
Bake in preheated oven for 20 to 30 minutes.
Let cool for 30 minutes or eat immediately.
Preheat oven and grease pan.
Mix muffin mix and water or milk until moistened.
Bake according to Easy Bake instructions.
(In my oven, 12 minutes!).
pray a nonstick or silicone muffin pan with nonstick cooking spray
esired, to use in other recipes. It's delicious.
Put
Preheat the oven to 325\u00b0F. Grease eight cups of a Texas muffin pan, or a 9-inch round cake pan.
Mix all ingredients in a large bowl until well combined. Divide mixture between the muffin cups or spoon into cake pan.
Bake for 30-35 mins (40-45 mins for cake pan) or until toothpick inserted into center comes out clean. Cool in pan 10 mins. Remove from pan; cool completely on wire rack.
Top each cake with some mascarpone, a few pumpkin seeds and a sprinkle of poppy seeds.
mix wet ingredients together well, mix dry ingredients in a separate bowl, combine the two by hand.
pour batter into loaf pans or pour batter into mini muffin or regular muffin pans.
bake in 350 degree oven.
to get the most liquid out of the zucchini and carrots, freeze and defrost the shredded vegetables, the liquid will easily be squeezed out and contribute to a thicker batter, without doing this the batter will be a bit runnier and tend not to rise as nicely.
ine twelve 1/3-cup muffin cups with paper liners. Whisk