Okay, we hear you screaming “IT’S NOT CHOCOLATE!!!” We thought that you would be all stocked up on the chocolate for Easter so we wanted to bring you some a bit different but equally as yummy to share with your family, so try our carrot cake recipe!
300g grated carrot
180g butter (softened)
2 ripe bananas (the riper the better)
150g almond flour/ground almonds
30g ground flaxseed
50g chopped walnuts
2tsp baking powder
1 tsp mixed spice
2tsp vanilla essence
1.5 tsp stevia – you can also use honey /agave here
100g cream cheese – full fat!
Heat your oven to 180 Celsius.
Blend your eggs, softened butter and bananas until thoroughly combined.
Mix in the ground almonds, flaxseed, spices, vanilla, 1 tsp stevia and baking powder.
Lastly, gently stir in the grated carrot and the walnuts. Make sure the carrots are grated and not ground to a pulp, which essentially separates the liquid from the fibre (this was the mistake I made in my first attempt!)
Pour the dough into a well-greased muffin tin or line your muffin tin with paper cups. I use a silicone mould as I find they are the most helpful at getting muffins out in one piece.
Bake at 180 Celsius for circa 30 minutes or until nicely browned.
For the icing, beat the cream cheese (should be room temperature) with 1/2 tsp of stevia and couple of dashes of cinnamon.
Spread the mixture onto to the muffins once they are cooled