Isn't this cute? The homemade carrot muffin displayed was absolutely delicious and made mostly by Julien age 3. He's now the chief carrot muffin maker in the house. My farmers market loving boys love to bake and try new fruits and veggies from the farmers market.
For this recipe we used eggs. Sometimes we substitute eggs with crushed pineapples or applesauce.
JC Carrot Cake
1/2 cup sugar
3/4 cup oil(we use coconut oil)
1 cup flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon vanilla
1 1/2 cup carrot pulp(we juice our carrots and use the pulp)
Preheat the oven to 300*
Mix sugar, oil, vanilla and eggs
Sift flour, baking soda, salt, ginger and cinnamon
Fold the dry flour mixture into the wet mixture and mix well. Fold in the carrots and mix well.