Carrot Muffins (you can feel good about)

Baked goods make my world go round. They also make my ass round, which is why I'm on a constant lookout for guilt-free goods. This one is an all time favorite hos Aronsson. If you prefer a bread, use a bread pan. If you want to trick yourself or your family members into thinking you're eating cake...cake tin. We do all three, with a slight moderation of the bake time. And when the thoughts of cream cheese send you-a-jigglin, skip out and drizzle with a little honey instead.

Needs:
1 1/3 cups whole wheat flour
1/2 cup raw sugar
3/4 cup unsweetened applesauce
3 eggs
3 tbl ground flaxseed
2 1/2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp vanilla extract
2 cups grated carrots
1 cup chopped walnuts

Frosting:
1/4 cup tofu cream cheese
2 tbl soft butter or coconut oil
1 tsp vanilla
1/2 cup raw confections sugar  (you can replace sugar with agave syrup or honey, for more of an icing)

To Do:
Preheat oven to 350F/175C
Whisk dry ingredients, minus the sugar.
Beat eggs, sugar and applesauce in a separate bowl.
Add dry ingredients to wet, stir well.
Fold in carrots and walnuts.
Bake 15-20 mins, add an extra 5 mins if using a bread or cake pan.
Stick a knife in the middle to make sure they're done.

For the Frosting:
Beat all ingredients together, frost when cool.