ginger carrot cake energy bites

I think it's safe to say my family officially thinks I'm crazy for making healthy desserts. They eat them every once in awhile and occasionally approve of them, but they really do have a mad love for anything containing butter, sugar, and flour. I do too, but I really enjoy seeing what I can make healthy without having it taste super overly healthy. It's like a challenge and I do love me a good challenge. My blog roll is a good mix of "normal" baking blogs and healthy baking blogs. I'm all for balance! ;) While I was reading a post earlier, I said "OOOH this shake sounds so good. With cocoa and coffee and walnuts and banana." My mom goes "Soph… Do you ever read NORMAL food blogs?" Yeeeeeeeeeeeees. 

One of my brothers' favorite healthy treats I make are those brownie energy bites and the chocolate chip cookie dough energy bites. They'd probably eat a whole batch of those things if I didn't scream and jump on top of them if they eat more than one. Just kiddingggggg… Kinda. They really love their chocolate so it's easy for them to get behind the chocolate variations of my energy bites. Not sure they'll fall for veggies in these though so I think I'll have this batch to myself. {Yusssssss.}

Okay guys. So we're getting fancy smancy up in herrrrrrrrrr. Not only are we making our own energy bites, but we're filling 'em up with spices and veggies. I promise you it's not as weird as it sounds. Dudes and dudettes! These little energy bite thingy ma bobbers give you a little oomph before a workout, satisfy your sweet tooth without busting your pants button, and taste like CAKE. Life is good. 

I seriously can't quit these things. I have SO so so so so many variations I can't wait to try out. I'm making smaller batches lately so that they're gone quicker, thus enabling me to make more quicker. Mhmmmm. Also, ya know that banana "ice cream" that's basically taking over the interwebs these days? Yah, make that and crumble one of these on top. Dessert for breakfast! 'Cuz that's just how we dooooooo. OOH!! Pssssst. I made a energy bite page for your viewing pleasure. Check itttttttttttt. 

ginger carrot cake energy bites

1/4 c. coconut flakes

1/3 c. raw nuts 

2/3 c. oats

1/2 c. chopped dates, tightly packed

2 tbsp. pure maple syrup {or honey}

1 tsp. vanilla extract

1 tsp. ground cinnamon

1/2 tsp. ground ginger

2 tbsp. milk

1/4 c. shredded carrot {about 1 carrot}

1/4 c. raisins

Place coconut flakes, nuts, and oats in a blender or food processor and pulse until a flour forms. Add dates, maple syrup, vanilla extract, cinnamon, ginger, and milk. Blend until combined. Place dough in a large bowl and fold in shredded carrot and raisins. If the dough seems too wet, you may need to add a handful of coconut or oats until it becomes the texture of a cookie dough. Roll into balls; place in a plastic container and refrigerate. Makes about 7-8 large balls. 

banana carrot cake with cream cheese frosting

Sometimes {like errrytime} I sit down to write a post, I blank out completely and my post turns into a bunch of random, all over the place, blurbs of the weirdness that is my brain. I then twirl into thoughts of self-doubt. Like why the heck am I a blogger? I may have a freakish love affair with food, but I can't write for the love of all things holy. Isn't that what bloggers, uhh… Do? So here I am, yet again with a lack of words. Sometimes I think out beforehand what I'm going to write in a post, but the second my fingers hit the keys, "Phewwww." Those witty words leave me and I'm left with nothing. Right now is one of those times. I'm trying to think of things to TELL YOU. Still nothing. 

So I made cake. It calms me and makes me feel better inside. Gives me something to do with my hands. And later gives me something to do with my legs 'cuz cake is pretty much the reason I started running. It's no doubt, baking is my therapy. I go into the kitchen and I typically crank up my music, nearly blowing the speakers as I combine ingredients in a fruit bowl with a table fork. But when I made this cake, I decided I needed nothing but peace, quiet, and cake. Nothing to listen to. Just time to think about what I was doing, slowly adding flour to the batter, sprinkling in a dash or ten of cinnamon, and enjoying every swish of the whisk.

I'm really craving fall-ish, homey foods despite the 80 degree weather we've got going on in our neck of the woods. Carrot cake is considered homey right? I think it is. It's one of my ultimate comfort foods for me and brings back memories of when I was little, sitting in a corner booth at Baker's Square with my grandma, enjoying a slice of the fluffy cake and sweet, creamy frosting with the little piped carrot on top. Although I haven't tasted that cake in years, this one turned out kinda similar which surprised me but made me happy nonetheless. It's really dense, yet fluffy and I hate to say it, but I made it semi-healthy-ish. I used wholewheat flour, yogurt, and banana. But what it lacks in buttery, calorie-loaded richness, it makes up for with the frosting. YOU GUYS. I may or may not have eaten it with a spoon. The fact that it made a really large bowl of frosting, enough to have leftovers, didn't help the situation either. Knowing there's a little plastic container or this frosting in the fridge is a little bit frightening. But I guess if that's actually a problem, my life could be worse.

banana carrot cake with cream cheese frosting

cake:

1/2 c. mashed banana

1/3 c. shredded carrot

2 eggs

1/2 c. plain yogurt

1/4 c. granulated sugar

3/4 c. dark brown sugar

1 tsp. vanilla extract

1 tsp. cinnamon

2 tsp. baking powder

1 1/2 c. whole wheat flour

frosting:

3/4 c. plain cream cheese

1 tsp. vanilla extract

4 c. powdered sugar

1/4 c. milk

2 tbsp. butter, melted

Preheat oven to 375ºF. Grease a round cake pan; set aside. In a large bowl, combine banana, shredded carrot, eggs, and yogurt. Whisk in sugars and vanilla until thick and creamy. Add flour, cinnamon, and baking powder and stir until just combined. Pour batter into prepared pan. Bake for 35-45 minutes or until golden brown. While cake is cooling, prepare frosting, adding more milk or powdered sugar as needed. Once cake is completely cooled, spread frosting evenly on top. Store refrigerated in an airtight container or wrapped in tin foil. 

Spiced Carrot & Raisin Muffins with Cream Cheese Icing

So it's getting REALLY hot here. Like REALLY hot. Like it was 93º at 10:30 this morning! And I decided to run. Which was NOT fun. 

Guys, I don't wanna talk about it. 

Running is becoming nearly impossible unless it's done before 9. And I like to run after I've done school. Which isn't until about noon at the earliest. Do the math. SO I've only run like… 3 times this week. AND I'm running with friends tomorrow morning. SO PUMPED. I got these new running/spandex/legging/capri things the other day. 

SOOO yah. I guess I do wanna talk about running. 

ANYWAYS. The amount of pumpkin recipes in my inbox every morning is becoming overwhelming. Because, people… They DON'T HAVE CANNED PUMPKIN WITHIN 8,000 MILES OF THIS PLACE. And no, I'm not exaggerating. Really, I'm not. A girl can only make SO many apple recipes. {No, we're not THAT deprived. Thank the Lord there's apples here.}

I'm missing a lot of things about the states today. Well, really, all week. I miss going Up North in MN. And seeing all the snow topped trees. And having cuddly days, laying on the huge chaise upstairs in my yogas, baggy sweatshirts, and fuzzy socks. Sipping a cup of hot apple cider and reading a good book. 

The only way I can do that HERE is if we turn on the AC and every single fan in the house. But hey. These muffins taste like fall to me. Therefore, they make me happy. 

I'm sad to say that these are secretly healthy. That is before I smothered them in that dreamy cream cheese icing. PLEASE! SOMEBODY GET ME A BATHTUB FULL OF THE STUFF! Oh and the muffins themselves are pretty dang tasty too. With tons of carrot, they get a pretty orange color, some pop from the raisins, a bit of punch from the spices, and a little added crunch from some sunflower seeds which I totally loved. 

What makes them healthy? Only four tablespoons of buttaaaaah and half a cup of sugar in the whole batch! Plus I traded out some of the AP flour with wheat flour. And they get their moistness {sorry. I hate that word too.} from greek yogurt. 

Either way. Make these muffins. And close your eyes and think of your happy place. 

Spiced Carrot & Raisin Muffins with Cream Cheese Icing

Recipe adapted from: Martha Stewart

Makes about 15 medium-sized muffins

4 tbsp. butter, melted

2 eggs

3/4 c. plain greek yogurt

2 c. shredded carrots

1/2 c. sunflower seeds

1/2 c. sugar

1 c. AP flour

3/4 c. wheat flour

2 tsp. baking powder

3/4 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. nutmeg

Preheat oven to 375ºF. Line and/or grease 12 muffin tins and set aside. In a large mixing bowl, combine the melted butter, egg, and yogurt. Fold in the sunflower seeds, carrots, and raisins. Stir in all the dry ingredients until combined. Scoop batter into prepared muffin tins. Bake for 15-25 minutes or until a toothpick inserted comes out clean. While the muffins are cooling prepare the cream cheese icing. 

Cream Cheese Icing

1/3 c. cream cheese

1 tbsp. milk

1 tsp. vanilla

2 c. powdered sugar

Mix all the ingredients together in a small bowl. Once muffins are cooled, frost as desired. 

One of these muffins + cup of coffee = one stinking GLORIOUS breakfast :) 

Have a great weekend, friends!

xoxo,

Sophie