I love carrot cake and it has always lent itself well to gluten free options. The cream cheese in these helps to eliminate the 'need' for icing!

 

Prep time: 15mins

Cook time: muffins - 30mins

Servings: 10 - 12 muffins


Ingredients: 

  • 5 eggs
  • 100g butter or coconut oil
  • 1 1/2 Tbs honey
  • 1/2 tsp vanilla extract (essence but natural and without the added flavours and colours)
  • 1/8 tsp powdered stevia (optional)
  • 1 tsp mixed spice
  • 1/4 tsp salt
  • 1 cup desiccated coconut
  • 1/2 cup coconut flour (or 2/3 cup Coconut 180Superfood)
  • 2 tsp baking powder
  • 1 1/2 cups grated carrot (about one big one)
  • 1/4 cup chopped walnuts
  • 1/4 cup finely chopped dates (I find if I soak the dates in some warm water they are much easier to chop)

  • Approx 100g cream cheese (I use philadelphia, or make my own)

 

Method:

  1. Pre-heat oven to 160c.
  2. Beat eggs until light and fluffy.
  3. In a small pot melt together butter or coconut oil and honey, add vanilla.
  4. In a large bowl combine mixed spice, salt, coconut flour, desiccated coconut and baking powder.
  5. Add carrots, dates and walnuts, mix.
  6. Pour eggs and butter mixture into dry ingredients, gently fold together until just combined.
  7. Spoon into silicone muffin cases until half full, top with a teaspoon of cream cheese and then fill to top with mixture (they don't rise much so don't be shy when filling them up). 
  8. Bake for 30mins until golden and firm to touch (the honey is prone to burning so keep an eye on them)

Variation:

  • Could also add a grated apple for some extra sweetness if needed.