2 large carrots, peeled and grated
1 large apple, grated
2 cups whole wheat pastry flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 cup ground golden flax
3/4 cup light brown sugar
1/2 cup shredded coconut
3 large eggs
3/4 cup canola oil
1/4 cup honey
1 tsp vanilla
In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, flax, brown sugar, and coconut. Set aside.
In a separate bowl, whisk the eggs, oil, honey, and vanilla. Stir in the carrots and apple.
Fold the wet ingredients into the flour mixture just until moistened. Divide batter evenly into lightly oiled muffin cups.
Bake in a 350 degree oven to 18-20 minutes. Remove from pans and allow to cool completely on a cooling rack before frosting.
Frost and top with toasted pecans.
Cinnamon Cream Cheese Frosting
1/4 cup softened butter
4 oz softened cream cheese
1/2 tsp cinnamon
1 tsp vanilla
2 tsp milk
1 cup powdered sugar
Blend the butter, cream cheese, cinnamon, vanilla, and milk until creamy. Add the sugar a bit at a time until smooth and creamy. Adjust milk and sugar to gain desired consistency.
Cinnamon Toasted Pecans
Adapted from Paula Deen
by theUngourmet
2 cups chopped pecans
1 tbsp melted butter
1 tbsp light corn syrup
1 tbsp agave nectar
1/2 tsp cinnamon
1/4 tsp salt
Combine the butter, corn syrup, agave, cinnamon, and salt. Toss in the pecans and give 'em a good stir.
Bake on a cookie sheet at 250 for 45 minutes, stirring every 15 minutes. Cool.
Good Stuff!
