Since we've been travelling so much lately (1,000 mile road trips in either direction for Thanksgiving and Christmas!), and with the surgery recovery, I tried making some Carrot Cake Muffins that could both travel well and be easily frozen and thawed in serving-size portions.
I took the Carrot Cake recipe on the website and filled cupcake liners in muffin pans up about 3/4 of the way. I used the same heat settings as the cake recipe, and cooked them for about 25-30 minutes. I froze them in gallon-sized zip-top bags, and take one out at a time. When I thaw the muffins, one to three muffins in the microwave for 30 seconds works well.
They were so simple to throw together and so handy to have around! ...and are super yummy and quite filling!
At Thanksgiving, I took some to my sister-in-law who is eating gluten-free and has a hard time finding good tasting gluten-free baked goods, and she really liked them. My kids and Jim also really like the flavor and texture. It's spongy and very bread-like...Jim says that they taste very similar to regular carrot cake.
We've been eating them without the frosting, but yesterday I tried making a batch of the Creamy Vanilla Frosting included in the recipe to add to some of the double batch I made this week, and it was pretty good. I added some chopped Dole Pineapple which added a nice flavor. The only thing I would do differently is make sure the yogurt dripped more thoroughly so it is a little less runny.
I hope you can enjoy these soon! They would be great in lunches, for breakfast, or snacks!
Have a good Monday!
Hi! I'm Erin from NoMoreCrohns.com... My Crohn's has been in complete remission while following the SCD for 13 years! What is everyday life like for me? Stop by for glimpses into my healthy life full of my husband, kids, shopping, cooking, homeschool, and the constant search for SCD-friendly foods!
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