Carrot Cake Muffins (Paleo, Sugar-Free)

I’m still on the carrot cake train over here. This time coming with Carrot Cake Muffins (Paleo, Sugar-Free). They are gluten and dairy free, but rich, moist and just enough sweet. Because who likes a dry carrot cake, right? And the best part? Because of the muffin size everyone can have their own and you don’t have to share. Just joking, sharing with our loved ones is nice of course. But it can get tricky. Halves being more like 1/3 and 2/3, you know it. Sharing snacks is hard.

The mix is made from nice and healthy ingredients and as usual with my baking adventures, there are extra added veggies, making the treat more nutrient dense. Of course there’s carrot, but can you guess what’s the other veggie in these?



Carrot Cake Muffins (Paleo, Sugar-Free)

Carrot Cake Muffins (Paleo, Sugar-Free)
 
Prep time
Cook time
Total time
 
Serves: 16
Ingredients
  • For the muffins:
  • 3 carrots, peeled and finely grated (2 cups)
  • 1 small zucchini, finely grated (1 cup)
  • 2 small apples, peeled and finely grated (1 cup)
  • ½ small pineapple
  • 5 large eggs
  • 1 cup almond meal
  • ½ cup coconut flour
  • 2 tsp cinnamon powder
  • ½ tsp ginger powder
  • ½ tsp cardamom powder
  • ¼ tsp cloves powder
  • ¼ tsp allspice powder
  • ½ tsp baking powder
  • ½ tsp guar gum
  • ½ cup walnuts (chopped)

  • For the icing:
  • ½ cup coconut cream
  • ½ cup desiccated coconut
  • ½ cup cashews
  • ¼ tsp guar gum
  • ½ cup walnuts (chopped)
Instructions
  1. If you're making the icing, start with soaking the cashews for 1 hour.
  2. Clean the pineapple and cut it in very small cubes.
  3. Place the pineapple into a big bowl together with the grated carrot, zucchini and apple.
  4. Add the spices into the bowl and mix everything thoroughly. Then add the chopped walnuts and mix again.
  5. Break the eggs into a separate bowl. Add the baking powder and guar gum and whisk the eggs until frothy. You can whisk them by hand or using a blender whisk.
  6. Add the beaten eggs into the bowl with other ingredients and mix everything thoroughly.
  7. At last, add the almond meal and coconut flour into the bowl and mix everything together.
  8. Scoop out the mixture into a greased muffin tray. It should make about 16 small muffins.
  9. Place the tray into a preheated oven at 160 C and bake for 1 hour.
  10. Take the muffins out of the oven and let them cool completely before decorating them with the icing.
  11. For the icing - after you soak the cashews, drain them completely and place them into a blender. Add the coconut cream, desiccated coconut and guar gum and blend everything together until smooth. If you like your icing a little bit sweeter you can also add preferred granulated sweetener (such as stevia, coconut sugar etc.)
  12. Transfer the icing into a piping bag and decorate the muffins up to your liking, then crumble the chopped walnuts on top.
  13. Place the muffins into a fridge, so the icing can harden up slightly.
  14. Store in the fridge for up to 5 days.

 

Carrot Cake Muffins (Paleo, Sugar-Free)

Carrot Cake Muffins (Paleo, Sugar-Free)

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