A few weeks ago I bought one of the few Small Batch Baking cookbooks that is currently out. I have been wanting one for awhile because large amounts of baked good really do not go over well with my small family. We just can not eat a large amount of sweets in a few days. This book is absolutely perfect for those of us who love to bake and have small families. The first recipe I chose from the book was this delightful little recipe. I tweaked it a bit adding dates instead of raisins. I guess you could say this is not your everyday carrot cake and that’s a good thing considering the chocolate added to it.
9 tablespoons all-purpose flour
3 tablespoons sugar
1/8 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1-1/2 ounces semi-sweet chocolate, finely chopped
3 tablespoons chopped dates
2 tablespoons beaten egg
2 tablespoons sunflower oil
1/2 teaspoon vanilla extract
1/3 cup grated carrots
3 tablespoons crushed pineapple (reserve 2 tablespoons of pineapple juice)
3 tablespoons chopped walnuts
Cream Cheese Glaze:
1 ounce cream cheese, room temperature
1/2 cup powdered sugar, sifted
2 tablespoons reserved pineapple juice
1. Pre-heat oven to 350F. In a food processor separately pulse walnuts, chocolate and carrots. Set aside. In a large mixing bowl add flour, oil, baking powder, baking soda and sugar. Mix with a spoon.
2. Add cinnamon, vanilla, oil, egg, dates, carrots, pineapple and walnuts. Mix well with a spoon until combined.
3. Line 3 large jumbo muffin cups or 6 regular cups. Making sure to fill empty cups with water so pan does not scorch. Bake for about 25 minutes or until a toothpick comes out clean.
4. Meanwhile, in a small bowl add cream cheese, powdered sugar and pineapple juice. Whisk together until glaze is smooth.
5. Allow muffins to cool then glaze.
Yields: 3 jumbo or 6 regular muffins
Adapted from Small Batch Baking for Chocolate Lovers