Yield: 32 mini muffins
Coconut Pecan Carrot Cake (or muffins!)
prep time: 10 minscook time: 18 minstotal time: 28 mins
healthy carrot cake fans.... you're welcome!
ingredients:
cake batter
- 1 cup spelt flour
- 1/2 cup all purpose flour
- 1 tsp ground organic cinnamon
- 1/2 tsp ground organic ginger
- 1/4 tsp nutmeg or cloves
- 1/3 cup organic cane sugar
- 1/3 cup organic brown sugar
- 1/2 cup unsweetened coconut flakes
- 1 cup shredded carrots, raw
- 3/4 tsp salt
- 1.5 tsp vanilla extract
- 1/2 tsp baking soda
- 1 tsp baking powder
- 2 whole eggs, room temperature
- 1/3 cup coconut oil, melted
- 1/2 cup unsweetened applesauce
- 1/4 cup toasted pecans (to be sprinkled on top)
instructions:
- preheat oven to 350 degrees and line your mini muffin pan
- in a large mixing bowl, sift dry ingredients together well (flour, salt, spices)
- in a separate large bowl, add sugars, shredded carrots, coconut flakes, eggs, vanilla, melted coconut oil, and applesauce and combine well
- pour the wet mixture into the dry and stir just until combined (don't over-mix!)
- spoon a heaping tablespoon into each muffin tin; sprinkle a few pecans (or even more raw carrot flakes) on top and bake for 18-20 minutes.
- oven temps vary so be sure to keep an eye on them! they should have cute little domes on top once finished.
- let cool and top with my vegan vanilla icing or eat them as is!
calories
75fat (grams)
4carbs (grams)
9protein (grams)
1sugar (grams)
5Created using The Recipes Generator
