(You need a juice extractor for this recipe. Juice 2 pounds of carrots (washed and unpeeled.) Save the pulp, drink the juice.)

1 1/2 c. flour
1 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
2/3 c. vegetable oil
2 eggs
2 c. carrot pulp
1/3 c. water
1 tsp. vanilla

I recently invested $40.00 into the purchase of a juice extractor to better my families nutrition. This recipe is fast, delicious and economical. Mix all ingredients together until fluffy (about 1 minute). Line an 18 muffin tin with papers or grease and flour lightly. Bake at 350 degrees for 20 minutes or until done. Frost with cream cheese frosting if desired. Enjoy! (The kids will love these.)