I confess that I don't bake very often, although I've decided to do so more often this year. I love carrot cake and had a bag of carrots lying around leftover from a veggie dish. I followed the recipe from Chocolate & Zucchini, substituting the pecans with walnuts and baking them for 30min in a muffin pan. The recipe was very simple enough for me to make this twice in a span of two weeks. They were not too sweet, moist, and delicious with a bit of bite. Perfect for a quick afternoon snack with a cup of coffee.
So glad you had good success with this recipe, Tina, thanks for the shout-out!
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