Mini Carrot Cake / Muffins Recipe

Last Sunday I was inspired to bake some mini carrot cakes after eating a delicious one at Espresso Room (High Street, Northcote). It was so moist and super tasty I had to try and recreate it! 

After doing a quick google search I came across Fit Mom Diet's recipe. I made a few changes and this is what I came up with! Oh! And did I mention they are flour less!! 

Mini Carrot Cakes / Muffins  

Ingredients:

• 3 cups of almond meal
• 1 tsp of baking soda 
• 1 tbs cinnamon 
• 1 tsp nutmeg 
• Handful of walnuts, processed 
• 5 eggs 
• 1/4 cup honey
• 1/4 cup agave nectar 
• 1/4 cup coconut oil, melted
• 2 large carrots, grated 

Method: 

1. Pre-heat the oven to 180 degrees 
2. In a small to medium bowl combine all the wet ingredients (eggs, honey, agave nectar, coconut oil) 
3. Put all the dry ingredients (almond meal, baking soda, cinnamon, nutmeg) into a mixing bowl 
4. Mix the dry ingredients with a wooden spoon 
5. Pour the wet ingredients into the dry ingredients and mix well (I used an electric mixer)
6. Add the carrots and walnuts and continue to mix 
7. Place batter into well greased muffin tins (I used both regular and mini sized)
8. Put the tins into the oven for 10 - 15 minutes, they're ready when a skewer comes out clean 

This mixture made 12 regular sized and 8 mini sized 'muffins'. 

You could make a frosting I just stirred some low fat Philadelphia cheese, plain chobani, honey and vanilla extract together. It wasn't too bad it was a little rich for my taste. 

I forgot to take a picture of the finished product but after I put on the frosting I sprinkled some processed walnuts and shredded coconut. 

Let me know if you make them - send me the photo on instagram by #healthylooksgoodonyou 

I hope you all enjoyed your Sunday! Back to work tomorrow! 

Stephanie <3