Quick And Easy Carrot Cake Blender Muffins Vegan Gf Oil Free Refined Sugar Free Food

QUICK AND EASY CARROT CAKE "BLENDER" MUFFINS (VEGAN, GF, OIL-FREE, REFINED SUGAR FREE)

Steps:

• Preheat the oven to 375 F. (or 350 F. convection)
• Add the "dry" ingredients to a blender, and blend until the oats have turned into flour. Transfer the "dry" mixture to a mixing bowl. Add the "wet" ingredients to the same blender, and blend until creamy. Pour the "wet" into the bowl with the "dry", and stir until combined. Mix in fillings of choice, except for the chopped walnuts.
• Divide batter into 6 lined muffin cups, filling each one to the top. Top with a few pieces of chopped walnuts before placing them in the oven and baking at 375 F. (or 350 F. convection) for 15 to 17 minutes. The muffins are done when you can touch the tops of the muffins and feel that they are cooked all the way through.
• Remove muffins from the oven. Eat as soon as they are cool enough to handle. Let muffins cool completely before storing in an air-tight container.
• Note: If using silicone baking liners, remove the muffins from the liners as soon as they are cool enough to handle to prevent the muffins from getting soggy.

EASY CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
• Combine the sugar, flour, salt, cinnamon, soda, oil. With an electric mixer beat in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter into the prepared baking pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour 20 minutes. Note: this cake can be made in two 9 inch layer cake pans just change the baking time to 40 minutes.
• To Make Frosting: With an electric mixer blend the cream cheese and cream. Add the vanilla and confectioners' sugar. Frosting can be spread and a still warm cake.