Delicious and Healthy Carrot Cake Muffins

Dear Turkey,

I don't even like

Carrot cake that much, but these

Are so amazing

Delicious and Healthy Carrot Cake Muffins

(makes 24, adapted from here)

Ingredients:

- 4.5 c white whole wheat flour

- 2 t salt

- 3 t cinnamon

- 1 t baking soda

- 1 1/4 c sugar

- 1.5 c currants or raisins

- 3/4 c applesauce

- scant 1 c canola oil

- 1/3 c cider vinegar

- 2 T vanilla

- 3 c shredded carrots 

- For the frosting: 8 oz cream cheese (vegan is fine), 4 oz butter (vegan is fine), 2 c powdered sugar, 2 t vanilla, 2 t cinnamon

Instructions:

- In a big bowl, mix everything until just combined -- it's almost a dough, so knead with your hands if you want. 

- Generously grease a muffin tin or use muffin papers and divide the batter/dough into 24 muffins. 

- Bake at 350 F for 20-25 minutes, or until the top feels firm.

- For the frosting, make sure the butter and cream cheese are room temp. Beat all ingredients together with a mixer. Add milk of your choice if it's too thick. 

- These freeze well. 

Enjoy,

Tofu