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.
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)
– 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 🙂