Carrot Cake Muffins
Ingredients
- 2 medium carrots
- 3/4 cups coconut sugar
- 1 flax egg
- 1/3 cup melted coconut oil
- 1 1/2 cups flour
- 1 cup apple sauce
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp ground cloves & nutmeg
- 1/2 tsp salt
Preparation
Pre heat the oven to 190C
In a large mixing bowl add apple sauce, sugar and flax egg. Add coconut oil and carrots. Combine dry ingredients and gently stir into wet mixture. Spoon evenly into 12 prepared muffin cups. Bake for 18-20 mins until a toothpick comes out clean
Wait until totally cool to frost
For the cashew cream frosting: 1/2 tin or coconut cream (the solid part), 1 cup of cashews (soaked in hot water for 30 mins), 1 lemon, juiced, 1 tsp vanilla essence, 1/2 tsp apple cider vinegar, 3/4 powdered sugar
Blend all the ingredients together & leave in the fridge to firm up whilst everything else bakes & cools
Frost once cooled & enjoy
