½cupdate syrupor ½ cup honey, pure maple syrup, etc.
1teaspoonpure vanilla extract
1cupunsweetened applesauceuse peeled & cored, or organic
1cupshredded carrots
Instructions
Mix dry ingredients (flour, baking soda, cinnamon, salt) together in a bowl.
In a separate bowl (or using a handheld or stand mixer), whip the butter until smooth and creamy
Mix the egg, date syrup, and vanilla into the butter until smooth.
Starting with 1 cup, add dry ingredients to wet ingredients. (The batter is super thick right now – doesn’t look anything like your typical carrot cake batter!)
Fold the applesauce and shredded carrots into the batter until combined.
Divide batter into 12 muffin cups. (I highly recommend silicone liners, but you could probably use paper, foil, or a greased muffin tin.) *These muffins don’t really grow while they’re cooking, so you can either make 15 medium muffins, or 12 overstuffed muffins. They won’t explode everywhere!