In honor of National Carrot Cake Day I decided to make Jenna’s Carrot Cake Muffin Bars.
I started out with the dry ingredients…
Mix it all together with the carrots and walnuts, and it’s ready to bake.
I have to say that I’m loving my food processor more and more everyday. I wasn’t sure if I was going to be able to make my carrot cake muffin bars today because all I had was little baby carrots. Then I thought about my food processor. I used it to grate the baby carrots so I could make the cakes. It also makes my green monsters every morning 🙂
I debated while the carrot cake was cooking if I wanted to make cream cheese frosting to go with. After much debate I decided against making the frosting, and just keep it simply the carrot cake muffin bars. The smell throughout my house was delicious.
For the eats today… I didn’t take many pictures because my food today is basically a rerun of yesterday. The only thing that I changed was my salad for lunch.
Today I used had lettuce, cherry tomatoes, and turkey bacon. A little like a BLT, but in a salad. I also used Trader Joe’s Spicy Peanut Vinagrette. I ❤ salads.
And of course I had to have a piece of my carrot cake muffin bar.
I think I could eat the whole pan right now. I’ll try to hold off, but I will be licking my plate, so that not a crumb goes to waste.
I did 45 minutes on the treadmill today, though I was a little less energetic than previous days. I didn’t give up, though. Even though I was jogging and then walking, I kept going.
Make sure you celebrate National Carrot Cake day by making Jenna’s Carrot Cake Muffin Bars. You won’t regret it.