CARROT CAKE MUFFINS

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!

fullsizeoutput_ad6

Yields: 12ย 

INGREDIENTS

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)

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

METHOD

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)