I have to confess to a bit of an addiction to carrots and usually crunch on at least 2-3 raw each day – hence we always have a good stock of organic carrots in the fridge. I tried growing them once but the supply just couldn’t keep up with the daily demand so I gave up! When there are some carrots around we also love a good carrot cake so I’ve adapted a favourite recipe to come up with an egg free, gluten free version that suits everyone’s particular dietary needs. Sometimes I prefer to make muffins rather than cake as you get some sort of portion control (but this doesn’t mean they don’t disappear within the day!).
GF, Vegan, dairy free
We use all Organic Ingredients.
Makes 12 muffins
- 1 ¼ cups (120g) almond meal
- 1 ¼ cups (150g) gluten free flour
- ½ cup (50g) hemp seeds
- 1/3 cup (30g) dessicated coconut
- ½ cup (40g) activated walnuts, roughly chopped
- ½ cup (60g) natural sultanas
- 2 medium carrots (200g)
- 1 1/2 tsp cinnamon
- 1 tsp ground ginger
- ½ tsp nutmeg
- 1 tsp celtic salt
- 1 1/2 tsp baking powder
- 1/2 tsp bicarb soda
- 1 tbsp apple cider vinegar
- 1/2 cup macadamia nut oil
- 1 tsp vanilla powder or extract
- 2 tbsp raw honey
- 1 ¼ cups (300ml) almond or coconut milk
- Flaked coconut & additional walnuts to top
- Preheat oven to 180 oC
- Line muffin pan with parchment paper inserts
- Mix flour, almond meal, hemp seeds, coconut, walnuts, sultanas, carrots, spices and salt together in large bowl.
- Add bicarb & baking powder to vinegar in cup and let it bubble
- Mix nut milk, macadamia nut oil, vanilla & honey together and then add in bicarb/vinegar blend
- Add wet ingredients to dry and mix gently until combined.
- Scoop into 12 paper holders in muffin pan and bake in oven for 15 minutes.
- Remove and top each with a little flaked coconut & a walnut
- Put back in oven for another 5 -10 minutes until golden and cooked through.
- Remove from oven, and allow to cool a little before eating.
- Best enjoyed warm but still good the next day!