Carrot cake is my absolute favourite and should not be missing at Easter. Because Sunday brunch is often quite lavish anyway, I have a recipe for you which works wonderfully for muffins and small cakes.
I find it almost more appropriate to be able to offer small portions. In addition, the cupcakes – or the rabbits and eggs as in the picture – look wonderful on a cake stand. The recipe is also free of refined sugar and gluten.
Ingredients
- 100 g melted coconut oil
- 100 ml coconut milk
- 350 g gluten free flour
- 1 packet baking powder
- 200 g coconut flower sugar
- 1 pinch salt
- 2 tsp cinnamon
- 1 pinch clove powder
- 2 pinches cardamom
- 250 g carrots shredded
- 250 g ground almonds
- 1 lemon squeezed
- 2 tsp ground flaxseed mixed with 10-12 teaspoons of water (as egg substitute)
- 150 ml soy milk
Servings:
Units:
Instructions
- Melt the coconut oil and mix with the other liquid ingredients in a bowl.
- For the egg substitute, let the mixture of ground flaxseed and water set for 10 minutes and then add it to the liquid mixture.
- Combine liquid mixture with dry ingredients and mix well.
- Preheat the oven to 180°C and bake the muffins or rabbits in the silicone mould for a maximum of 25 minutes.
- Test the muffins with a toothpick.
Recipe Notes
Tip: the cakes taste best when left in the fridge overnight
What do you think?