Breakfast · Dessert · Gluten Free · Paleo Diet Friendly · Recipes · Snacks

Carrot Cake Muffins

Carrot Cake Muffins 

Who doesn’t love carrot cake? This paleo friendly recipe is scrummy, you won’t know it’s healthy!

Equipment required 

12 hole, non stick muffin tin

Lrg mixing bowl

Grater/grating attachment

Food processor or blender


Shopping list makes 12 muffins

180g of peeled and grated carrots

6 lrg medjool dates

1/2 cup boiling water

1 tbsp maple syrup

75g butter

4 eggs, seperated

1 tsp vanilla extract

1/3 cup of chopped nuts (your choice)

1 tsp ground cinnamon

1/3 cup of coconut flour
1/2 tsp of baking powder

Pinch of salt 

Method to the madness 

Preheat the oven to 180C

Grease your muffin tin well with coconut oil or butter

Grate the carrot

Remove the pitts from the dates and put them in the blender with the boiling water, butter, maple syrup and vanilla – blitz up until smooth

Seperate the eggs and whisk the egg whites until fluffy

Once the date mixture is cool enough pour it into the mixing bowl and add the egg yolks, stir thoroughly

Stir the carrots into the mixture

Sift in the flour, cinamon, baking powder and salt

Incorporate all the flour and then mix through the chopped nuts

Gently fold through the eggwhites, incorporating them into the mixture without over working

Spoon the mixture into the muffin tin and place in the oven for approx 15-20 minutes, until the muffins are spongy to touch

Once baked, leave the muffins in the tin for 10 minutes before removing to cool on a wire rack

Serve as is, with a cream cheese frosting, or paleo alternative. I made a cream cheese frosting by mixing cream cheese, lemon and maple syrup



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