Mini Carrot Cakes with Coconut Frosting
So for the last month I have been on a serious sweet tooth fix. I am not the
biggest dessert person, but when I crave something, I have to have it. I’ve
made chocolate pistachio clusters (check out paleomg's amazing recipe, she is a genius!) And I've made a few two many 5 minute microwave chocolate cakes (coming soon to the blog, I promise).
And then finally, I began craving my most favorite dessert ever: Carrot Cake!
When I searched for gluten free or paleo carrot cake recipes and couldn't find something I like. Either it was too many odd ingredients, or
ones I would just never buy. My plan was to find a way to make
these treats with simple ingredients most people would have in their kitchen.
Mini Carrot Cakes with Coconut Frosting
Ingredients
- 2 eggs
- 1 banana
- 3/4 teaspoon baking soda
- 1/4 teaspoon cream of tarter
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 3 tablespoons melted coconut oil, divided
- 3 tablespoons sifted coconut flour
- 3 tablespoons of chopped walnuts
- ½ cup of shredded carrot
- 4 small pitted dates, diced
- 2 eggs
- 1 banana
- 3/4 teaspoon baking soda
- 1/4 teaspoon cream of tarter
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 3 tablespoons melted coconut oil, divided
- 3 tablespoons sifted coconut flour
- 3 tablespoons of chopped walnuts
- ½ cup of shredded carrot
- 4 small pitted dates, diced
Coconut Frosting
Ingredients
- 1 cup of coconut cream
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- ½ tablespoon maple syrup
- 2 tablespoon melted coconut oil
- ½ cup unsweetened shredded coconut
- 1 cup of coconut cream
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- ½ tablespoon maple syrup
- 2 tablespoon melted coconut oil
- ½ cup unsweetened shredded coconut
Instructions
- Preheat oven to 335 degree. Yes a bit odd, but trust me.
- Mix eggs, coconut flour, vanilla extract, cinnamon, baking
powder, baking soda, maple syrup, and 2 tablespoons of
melted coconut oil in a medium bowl.
- Blend banana in food processor or blender until it is at a
smoothie consistency. Then add to bowl with other ingredients.
- Add chopped dates, walnuts, and shredded carrots to mix and fold in.
- Take remaining tablespoon of melted coconut oil and grease
muffin tray.
- Pour mix into tray so that each muffin tin is ¾ full. The mix
should make 6 mini cakes.
- Bake in oven for 25 minutes, or until you can put a tooth
pick in the center and it comes out clean.
- While cakes are cooking, place all frosting ingredients in a medium bowl and use a hand mixer to mix until it is a nice smooth whipped consistency.
- Pull them out of oven and let them
cool for 2-3 minutes in tray. Then put them on a rack to finish cooling.
- Once cakes are cool, top each one off with an over flowing
tablespoon of icing, and top with some walnuts for decoration.
*Source: http://www.patient.co.uk/health/polycystic-ovary-syndrome
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