The first time I made carrot cake anything, I sat there using a grater to get shredded carrots. Then I got a food processor and it changed everything. Definitely use a machine if you have one! It saves so much time. Let's also add applesauce to the list of things not readily available in London. I ended up with one choice of applesauce that had cubes of apple. I could probably have pureed it in a blender or food processor but the chunks of apple were actually a nice touch. Once I go apple picking, I will just make my own for use in recipes.
The batter is nice and thick, no pouring here. Spoon a large spoonful of batter into each muffin wrapper (about half-way). Bake for 15-20 minutes until firm and golden brown.
(makes 18-20 muffins)
- 1 cup quick oats
- 1 cup gluten-free flour (oat flour would also work)
- 2 eggs
- 3/4 cup unsweetened applesauce
- 1/3 cup maple syrup (or honey)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 1/2 cups grated carrots
- 3/4 cup raisins
- 1/3 cup walnuts, chopped
- Preheat the oven to 350F. Line a muffin pan with paper liners and set aside. Alternatively, grease the muffin pan instead of using liners.
- In a small bowl, mix together the oats and flour. Set aside.
- In a large bowl, whisk together the eggs, applesauce, vanilla, cinnamon, salt, baking powder and baking soda. Whisk until blended.
- Stir the oats and flour into the bowl with the wet ingredients. Mix until just incorporated and you see no more dry ingredients.
- After using a food processor to chop up the carrots and chopping the walnuts into small pieces, fold into the batter. Don't forget the raisins!
- Once the carrots, walnuts and raisins are mixed in, spoon the batter into the prepared muffin tin. Fill each cup about 1/2-3/4 of the way.
- Bake for 15-20 minutes until golden brown and firm.