Mini Carrot Cakes
April 13, 2017 | Cooking time: 45 minutes
I created these mini carrot cakes when I was super sick from antibiotics and my gut went haywire – I literally wouldn’t keep any food down, but my body was craving carrot cake. Random right? Well, not really. It is natures way of telling us what our body needs. During gastro, our body just wants really plain, carby things. I like to think of it as a ‘sponge’ that it trying to suck up all the bad crap in our stomach and be something solid. Anyway, I made these grain-free carrot cake and went through nearly 2 batches because that’s all I could eat. No regrets though, not when they taste so good and are actually full of nourishing ingredients! During this time, It was also when I decided that I am going to start providing more treats and more healthy indulgences in my diet for more balance which you can read about here
3/4 cup coconut flour
1/2 almond meal
1 teaspoon bi-carb soda
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 1/2 teaspoons vanilla powder
3 cups carrot, grated (3 medium carrots)
125g walnuts, roughly chopped (optional)
1/4 cup rice malt syrup (or less!!)
3/4 cup coconut oil, melted
4 eggs, lightly beaten
Coyo yoghurt plain or mixed with pinch of vanilla bean powder
- Preheat oven to 170°C. Line a muffin tin with cupcake cases.
- 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.
- 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.
- 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.
- Serve with a dollop of Coyo mixed with the vanilla bean on top as frosting!