Carrot cake is in my opinion the only cake you need in your life. Crumbly, full of texture and the frosting, ohh the frosting, plus it counts towards 1 of your five-a-day right?, I wish! The reason I made individual muffins is because they are much better for portion control, that being said, I have often reached for a second muffin, there just so good!


Yields: 12ย 


200g Carrots (Grated)
50g Finely chopped walnuts
75g Oat flour (Just blend up some oats if you don’t have oat flour)
50g Plain white flour
1 tsp cinnamon
50g Raisins
1 Tsp Ground nutmeg
1 Tsp Vanilla extract
1 Tsp Baking powder
1/2 Tsp Baking soda
75 Dates
2 Whole eggs
20g Melted coconut oil
50ml Milk (I use almond milk)

75g Plain greek yoghurt
125g Light soft cream cheese
1 Tsp vanilla extract


Pre-heat the oven to 180ยฐc and line your muffin tin with muffin cases. Put the dates, eggs, almond milk, vanilla extract and coconut oil in a food processor and blend until smooth. In a separate bowl mix all the remaining ingredients together. Now combine the wet mixture with the dry mix and beat together until well combined, If need be add a little milk to loosen up the mixture, until the mixture just falls off a spoon. Spoon into the individual muffin cases, put in the pre-heated oven and bake for 15-20mins, until golden on top. Whilst the muffins are baking whisk together in a bowl the frosting ingredients and then place in the fridge. Remove the muffins from the oven and allow to cool (About 1 hour). Once cooled either pipe or spoon on the frosting and then try not to eat them all. Remember sharing is caring…but I wont judge if you scoff the lot!

(Will keep for up to a week in the fridge in a air tight container)