This fare-well bake to the end of summer and welcomed treat to the beginning of Fall was created in collaboration with my wonderful friends over at Kossie.
I love this community and the content they share has been oh so helpful in navigating and creating plans for upcoming post-grad career life…(please don’t come any sooner haha).
If ya want, check out the interview I did with them on everything from what I’ve learned the past year, my goals, future plans, to my skincare regimen! (Find my updated favorite products here).
I hope you enjoy this wholesome, warming, slightly sweet, but not too-sweet that you couldn’t enjoy a muffin or two with your morning coffee. Have fun with the spices- cardamom, nutmeg, sesame, thyme, oh- some crystalized ginger would be wonderful! Completely up to you!
Cheers, to a new semester of school, crisp air, sunny skies (who doesn’t love that seemingly sepia-toned charm of crunchy autumnal leaves and trees?), and fall produce.
Feel free to bake this recipe in a loaf pan, to make a great breakfast carrot bread. See notes for time adjustments. *
Ingredients:
2 cups of all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
⅓ cup unsweetened almond milk
1 cup of plain greek yogurt (feel free to use a plant-based yogurt option if dairy-free)
⅓ cup of runny Tahini (I recommend Seed + Mill tahini/ olive oil can be used as well)
½ cup of coconut sugar (regular sugar can also be used)
2 large eggs
1 ½ cups of grated carrots (about 5 long carrots)
⅓ cup shredded coconut *
⅓ cup of chopped dates*
⅓ cup chopped pecans*
1 tbsp sesame seeds*
1 tbsp sunflower seeds*
* all optional ingredients
Directions:
Move the rack in the oven to the upper ⅓ slot. Preheat the oven to 400 degrees F or 200 degrees C. Line 14 muffin tins with parchment or spray with oil.
In a large mixing bowl, mix the flour, baking powder, baking soda, salt, and spices.
In a separate bowl, mix together the eggs, sugar, yogurt, almond milk, and tahini till fully combined and smooth.
Fold the liquid ingredients mix into the dry ingredients until just fully combined. Try not to over-mix, which can cause a dense cake.
Shred the carrots. Then fold them into the batter. Mix in any nuts, seeds, or dried fruit that you’d like to add if using any.
Add the batter to the muffin tins, filling till ¾ of the way up. Sprinkle with some extra coconut sugar or seeds if you’d like.
Bake for 25-30 minutes, checking half-way through to turn the pan. Doneness can be determined by golden brown tops, and when you stick a toothpick in the muffins it comes out clean.
Notes:
To make a loaf of bread rather than individual muffins, line a typical loaf pan and bake 35-45 minutes.