Mini Carrot Cakes Recipe | Healthier Carrot Cake

Name: Mini Carrot Cakes Recipe | Healthier Carrot Cake
Ingredients: 300g almond flour; 1/2 tsp bicarbonate of soda; 3 tsp ground cinnamon; 3 tsp ground ginger; a pinch of sea salt; a pinch of vanilla powder or 1/2 tsp of vanilla extract; 6 medium carrots, washed (unpeeled) and finely grated; 2 medium eggs, preferably free-range or organic, whisked; 300ml coconut milk (from a tin, not a carton); 1 tsp coconut syrup; 250g no-aroma coconut butter (not oil) – remove from the fridge 10 minutes before using; 1 orange, juiced; 2 oranges, zest with some kept aside to garnish; a pinch of vanilla powder or 1 tsp of vanilla extract

thehappyfoodie.co.uk

These mini Carrot Cakes from Amelia Freer's Cook. Nourish. Glow. are a lightened-up family favourite perfect for any occasion like Mother's Day, Easter or just a Sunday afternoon!

View full recipe on thehappyfoodie.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.

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Ingredients

300g almond flour
1/2 tsp bicarbonate of soda
3 tsp ground cinnamon
3 tsp ground ginger
a pinch of sea salt
a pinch of vanilla powder or 1/2 tsp of vanilla extract
6 medium carrots, washed (unpeeled) and finely grated
2 medium eggs, preferably free-range or organic, whisked
300ml coconut milk (from a tin, not a carton)
1 tsp coconut syrup
250g no-aroma coconut butter (not oil) – remove from the fridge 10 minutes before using
1 orange, juiced
2 oranges, zest with some kept aside to garnish
a pinch of vanilla powder or 1 tsp of vanilla extract