Mini Carrot Cake Muffins

Frankie’s description of these crack me up. Mummy, they taste like cake. So there you have it, sugar free carrot cake muffins that taste just like cake. Yum.

Recipe

Mini Carrot Cake Muffins

Ingredients

• 2 cups Almond meal

• Pinch Salt 

• 1/2 tsp Baking soda 

• 1 Carrot (finely grated) 

• 1 cup Coconut milk 

• 2 Eggs 

• 3 1/2 tbs Rice malt syrup 

• 1 tsp Vanilla extract 

Frosting

• 150g Mascarpone

• 1tbs Honey 

• Zest of 1/2 orange 

Directions

1. Preheat your oven to 180°C and grease a mini muffin hole tray.

2. Mix almond meal, salt, baking soda and carrot together in a big bowl.

3. Whisk the coconut milk, eggs, rice malt syrup and vanilla extract together in a seperate bowl. 

4. Combine both wet and dry ingredients together and spoon into prepared muffin tray.

5. Bake for 10-20 minutes, depending on muffin whole size. We only needed 10 minutes as the muffin moulds we used are teeny tiny.  

Frosting 

1. Mix the mascarpone, orange zest and honey together and spoon into a piping bag with a star nozzle.

2. Pipe onto each mini cake. 

3. Or simply just lather the frosting onto each cake using a butter knife. 
   

Store in the fridge for up to 3 days.