1. Preheat oven to 170°C. Line a muffin tin with cupcake cases. 
  2. In a large bowl combine coconut flour, almond meal, bi-carb soda, nutmeg, cinnamon and vanilla powder. Stir. Add carrots and walnuts and stir until well combined.
  3. In a separate bowl combine rice malt syrup and coconut oil. Add eggs (make sure the oil mixture is not too hot otherwise the eggs will curdle) and whisk until combined.
  4. Add the egg mixture to the carrot mixture and stir until just combined. Pour into lined cake tin. Cook mixture for 25 minutes or until a toothpick comes out clean when inserted. Remove from the oven and allow to cool. 
  5. Serve with a dollop of Coyo mixed with the vanilla bean on top as frosting!
Carrot Cake

Carrot Cake