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.
