Carrot cake: crowd pleaser

I try to always take the healthy road when I post recipes in my blog but sometimes I like to make not-so-healthy ones too (Jimmy insists on it with passion).

So today I want to share this carrot cake recipe that always makes me look good when I have guests over and since my mother-in-law is coming to visit, it is absolutely a must.

If you would like to find a healthier version of this recipe I posted one last February here.

I used this recipe and added 1/3 cup raisins but I didn’t add the frosting (yes, I’m such a rebel). Feel free to add the frosting if you like.

Enjoy! 🙂

 

Paleo cinnamon-carrot muffins

Since last week was Valentine’s Day, I needed (read carefully I said «needed») to make some muffins to celebrate. I tried several paleo recipes but they didn’t work out for me. I still have to master the recipes that require almond flour.

These are the ingredients that I used for mine: 

– 2 cups almond flour

– 4 tbsp. coconut flour

– 3 egg whites and 1 yolk

– 4 tbsp. melted coconut oil

– 3 tbsp. homemade applesauce

– 4 tbsp. raw stevia powder

– 1/3 cup grated carrots

– 1/4 cup almond milk

– 1 tsp. vanilla

– 1 tbsp. ground cinnamon

– 1 tsp. baking soda

– 1/3 cup walnuts (add more if you wish)

Instructions:

– Pre-heat the oven to 350°F (175°C).

– Beat the egg whites to a meringue-style mix.

– In another bowl mix all the ingredients except the carrots and walnuts.

– Add the egg white mix to your bowl with the carrots and walnuts.

– Add the mix to 6 separate muffin linens (I bought mine at Tiger)

– Cook for 20 min (or until you insert a toothpick and it comes out dry).

– Let cool and enjoy 🙂