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Parve
Easy
45 Minutes
Diets 
Yummy. No mixer, easy cleanup!
3 large carrots, peeled and grated
3/4 cup Mishpacha Flour
3/4 cup Shibolim Whole Wheat Flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup vegetable oil
1 egg, beaten
2 teaspoons freshly squeezed lemon juice or Heaven & Earth Lemon Juice
2 tablespoons water
1 teaspoon vanilla extract
Preheat oven to 350 degrees Fahrenheit.
Grease muffin pans or line with paper muffin cups. Set aside.
Combine carrots, flours, baking powder, baking soda, salt, brown sugar, and cinnamon. Mix until combined.
In a separate bowl, combine oil, egg, lemon juice, water, and vanilla. Mix well. Add liquid mixture to carrot mixture and stir until dry ingredients are moistened.
Spoon into muffin cups, two-thirds full.
Bake at 350 degrees Fahrenheit for 20 to 25 minutes.
Photography and Styling by Chavi Feldman
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These were soo delicious, easy to make but they will be gone before they have time to cool!
Absolutely Delicious! Really easy to make, moist and yummy! Not super sweet which is good for a carrot muffin.
And freezes well too!
Thanks Mindy!