Tasty, full of veggies and slightly sweet. Like little carrot cakes.
Preheat oven to 400 degrees
1/2 cup raisins or dried cranberries
1 1/2 cups flour, all purpose or whole wheat pastry (or GF 1 to 1 flour blend)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ground nutmeg (optional)
1/4 cup sugar (yay! not a ton of sugar!)
1 cup rice or soy milk or other non-dairy milk
1/4 cup canola oil
1/4 tsp salt
1 tsp vanilla
2 cups grated carrots
Mix all of the dry ingredients together in a large bowl. Make a well in the middle and add the wet ingredients, carrots and fold mixture together with a wooden spoon.
Fill muffin tins 3/4 way full and bake for 18-22 minutes until a toothpick inserted comes out clean.
recipe from Vegan with a Vengeance