Ingredients
1 1/2 C flour, white minus 2 Tablespoons
½ C flour, whole wheat*
2 t baking powder
1 t baking soda
Dash of salt
2 t cinnamon
Dash of ground cloves
Dash of nutmeg
2 t cocoa powder
4 eggs (large)
2 t vanilla
1 C white sugar
1 C brown sugar (dark)
1 ¼ C oil (canola)
1 lb carrots (shred w/ food processor)
¾ C walnuts (chopped)
¼ C walnuts (chopped for topping)
To Create:
Preheat oven to 325-350 degrees. Grease an 8 ½”x 13” glass lasagna pan.
- In a medium bowl, sift the dry ingredients together (flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, cocoa powder).
- In a large mixing bowl, beat the eggs with a whisk.
- Add the vanilla, sugars and oil into the eggs and mix with a wood spoon until uniform.
- Mix the dry ingredients into the wet mixture with a wood spoon, being careful to mix it just until it’s uniform. (Don’t use an electric mixer. You don’t want to mix this more than is needed or it could become too tough).
- Stir in the carrots and ¾ C walnuts.
- Pour into prepared pan.
- Sprinkle the ¼ C chopped walnuts around the top and press slightly so they don’t fall off (for a toasted flavor).
- *Bake 40 minutes, until toothpick has small crumbs clinging to it. (Start checking after 30-35 min because you don’t want to overbake or it becomes dry.)
Note:
It doesn’t work well with half white and half whole wheat.
You can substitute honey for some of the sugar, but honey gives it a different flavor.
For regular muffins, bake 20-22 minutes at 350. For mini muffins, bake 12-15 minutes at 350.
To learn how to make Vache Frosting click here!