Saturday, January 1, 2011

Introducing Savory Carrot Cakes!

I've baked Savory Zucchini Breads and Muffins a dozen times and realized that there's no reason why I couldn't do the same for carrots. I mean, they're veggies just the same and can go both sweet and savory right? So tonight I made Savory Carrot Cakes with lots of CHEESE and fresh parsley. They came out amazingly moist and REALLY yummy! It just goes to show you that thinking outside of the box can really pay off!

Ingredients: (12 muffins)

1-1/2 c all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp baking soda
1/2 tsp baking powder
1 large egg
1/2 c canola oil
1 c shredded carrots
1/2 c shredded Cheddar cheese
1/4 c finely chopped fresh parsley


1. Preheat oven to 350ºF. Spray muffin cups with cooking spray.

2. In a large bowl combine flour, salt, black pepper, baking soda, and baking powder.

3. In a medium bowl whisk together egg and oil. Add the wet ingredients to the dry, and stir just until combined. Fold in carrots, cheese and parsley.

4. Pour batter into prepared pan. Bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes. Remove from pans and place on a wire rack.

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