Featured Ingredient: Carrots
We are still desperately waiting for spring to arrive here in Ontario. The weather just plain out sucks. Which means turning to food for comfort. And what could be more comforting than carrot cake? The spring issue of Food & Drink magazine (a mag we get here in the liquor store and one of my favs) includes a number of delish looking carrot cakes so Tabi and I wanted to try an adaptation of one in the trusty muffin tray. Of course, we needed to cut back on the sugar and fat to make them a little less of a guilty pleasure.