I love carrot cake, but carrot cake does not always love me! It is also not the healthiest, so I often look for alternatives. I think I have found the perfect one…
I was so excited to find this recipe for Clean Eating Carrot Coconut Muffins, they are really moist and offer the carroty-raisiny awesomeness that I so love about carrot cake. So here is my adaptation (meaning I didn’t really change anything, but I want you to try these…)! I may add toasted walnuts the next time…if you try it, let me know how it is! I realise that the almond flour and walnuts would perhaps be overkill…
Carrot Cake Muffins
Yields 12 muffins.
- 2 cups of blanched almond flour
- 1/2 tsp of sea salt
- 1 tsp baking soda
- 1/2 tsp allspice
- a pinch of ground gloves
- 1/2 cup unsweetened coconut flakes
- 3 eggs
- 1 1/2 tbsp fresh ginger, grated
- 1 cup carrots, grated
- 2/3 cup raisins, soaked in warm water for 5 minutes and drained
- 1 tbsp coconut oil, melted
- 1/2 cup unsweetened applesauce
- 1/2 cup honey
- Preheat the oven to 350 degrees.
- In a medium bowl, combine the almond flour, sea salt, baking soda, allspice, ground cloves and coconut flakes. Stir well.
- In another medium bowl, beat the eggs and then add the ginger, carrots, raisins, coconut oil, applesauce and honey. Stir well.
- Add the wet ingredients to the dry. Stir well.
- Line a 12 cup muffin tin with liners and evenly pour the batter into the tin. Remember that these wont rise much, so you can fill them to near the top of the liners.
- Bake for 25-30 minutes. Use a toothpick to test.