Servings
12
Prep time
Cook time
Recipe
Vegetarian, Gluten Free
Ingredients
- 1½ cups almond meal
- 2 tsp baking powder
- 2/3 cup walnuts, roughly chopped
- 1 tsp cinnamon
- ¼ cup unsweetened shredded coconut
- 2 organic eggs
- 80g organic butter
- 1/3 cup milk of choice
- 1/3 cup raw honey or maple syrup
- 1 tsp vanilla extract
- 170g carrots, peeled & grated
- 3 Medjool dates, pitted & sliced
- Topping:
- 1 tin full-fat coconut cream, cooled in the freezer for approx. 1 hour
- 1 tsp vanilla extract
- 1 tsp honey or maple syrup
- Pinch cinnamon
Method
- Preheat oven to 160°C and grease a 12-hole muffin or mini loaf tin.
- Combine the almond meal, baking powder, walnuts, cinnamon and shredded coconut in a large bowl.
- In another bowl, combine the eggs, butter, milk, honey and vanilla, then add to dry ingredients. Mix well.
- Fold through the grated carrot and dates and spoon into muffin holes.
- Bake for 35–40 mins or until a skewer comes out clean from the centre. Once cooked, allow to cool in the tin.
- To make the coconut frosting, scoop the cream from the coconut cream tin and discard the liquid.
- Beat the coconut cream with the vanilla, honey and cinnamon. Place in the fridge to firm up until ready to frost cakes.
- Allow cakes to cool completely before spreading with coconut frosting. Dust with cinnamon and top with walnuts to serve.
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