Posted in Allergy Free, Breakfast, Gluten Free

Power Carrot Cakes

Full of fiber, veggies, and protein, these deserve the title of POWER CARROT CAKES. These are free of the top 8 allergens and sweetened naturally.  Providing enough energy to power your morning, the kids blasted through these fast. As a special treat, I whipped up some coconut frosting to glaze them in glory. The best news? I blended the batter all at once to save tons of time.
 

  
Power Carrot Cakes

By: Bekie A

1 1/3 cup of almond flour

2/3 cup of rolled oats

1/4 cup of chopped walnuts

1 1/2 cup of carrots

1/2 cup of water or coconut milk

3 tbsp of ground flax seed

3 tbsp of chia seeds

1 cup of softened dates (soften in hot water)

1/4 cup of honey or maple syrup

1/4 tsp almond extract

1 tbsp vanilla extract

1 tsp cinnamon

1/8 tsp of ginger, nutmeg, and clove

1/2 tsp baking soda

2 tbsp of coconut flour (optional)

Directions

   

 
Add all of the ingredients into a power blender

   

Blend… Baby blend!

  

Use an ice cream scoop to scoop evenly into 12 muffin cups.

Bake on 350 for 15-18 minutes.They will still be slightly gooey inside. Allow to cool. Top with coconut cream glaze.

  Glaze:

2 cups of coconut cream chilled

Tbsp of maple syrup

Dash of cinnamon

(For thicker icing, or super treat: add 1 cup of powdered sugar) 

   
 Place cream in a chilled bowl and beat until light. Add in maple syrup.

  

Top the cakes;) Refrigerate until serving. They are dense and great served chilled. 


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