These grain free, paleo-friendly healthy spiced carrot cake and sweetened with only pure maple syrup, contain no gluten or dairy, are ready in 30 minutes and taste great with the option maple labneh frosting.
210g (1 + 3/4 cup) blanched almond flour or meal
42g (1/3 cup) tapioca or arrowroot flour
2 tsp baking powder
½ tsp fine salt
3 tsp ground cinnamon
1 tsp ground nutmeg
2 large eggs, lightly whisked
150g (1/2 cup) pure maple syrup
240g (2 cups, packed) finely grated carrot
110g (1/2 cup) extra virgin olive oil or melted ghee/butter
65g (1/2 cups) walnuts, roughly chopped
Optional: 70g (1/2 cup) finely chopped dates
Optional Cream cheese frosting
250g labneh or cream cheese, at room temperature
¼ cup Greek Yoghurt
¼ cup maple syrup
1 Tbsp lemon juice
- Preheat oven to 180 C. Line a 12 large hole muffin tray with patty pans, or lightly grease. Set aside.
- Sift almond meal, tapioca/arrowroot, baking powder, salt and spices into a large mixing bowl then mix until uniform. Add the remaining ingredients and, using a wooden spoon, fold together until you have an even, moist batter. You can slightly over mix this batter, so make sue everything is uniform.
- Evenly spoon the batter between the 12 muffin holes and place into the preheated oven. Bake for 25 minutes or until cooked through when tested with a skewer. Allow to cool for 10 minutes in the pan before gently transferring to a wire rack to cool completely.
- While the carrot cakes cool prepare the cream cheese frosting. Add all ingredients to a bowl and use mixers to beat for 3-4 minutes or until smooth and glossy. Transfer to the fridge to firm up while the cakes cool.
- Once the carrot cakes have cooled completely (this will take a 3+ hours) spoon or pipe on the frosting. Decorate with mini chocolate eggs or extra chopped walnuts. Enjoy straight away, storing any leftovers in an airtight container in the fridge for up to 3 days.