Mini Carrot Cakes with Coconut Cream Frosting
Mini Carrot Cakes with Coconut Cream Frosting
10 Servings35 minutes
Ingredients
- 2 cups of almond flour (fine ground or almond meal)
- 1 cup grated carrot (finely grated)
- 3 eggs (room temperature)
- 1/4 cup coconut oil (melted and cooled)
- 1/4 cup honey (melted and cooled)
- 1/2 tsp baking soda
- 1 tsp cinnamon powder
- 1/2 tsp nutmeg
- 1 cup coconut cream (place can in the fridge overnight)
- 1/2 cup walnuts (chopped)
Directions
- Preheat oven to 180oC. Line a cupcake pan with 10 paper liners, set aside.
- In a Kitchen Wizz add eggs, coconut oil and honey and blend.
- Add almond flour, baking soda, nutmeg, cinnamon and blend. Add the chopped walnuts into the mixture.
- Add in shredded carrot and blend until all ingredients are mixed.
- Spoon mixture (2 tablespoons) into paper liners and place in the oven to cook for 25 minutes.
- Remove from the oven and cool. Once cool you can top with coconut cream frosting and sprinkle with extra cinnamon powder.
- To make coconut cream frosting:- make sure you whisk the thickened coconut cream and not any clear liquid. This will take around 2 minutes to whip up with an electric mixer. Spoon the mixture onto the cooled cupcakes and sprinkle with cinnamon powder. Store in the refrigerator in an airtight container for up to 5 days.
SIBO Biphasic Diet - Phase 1 (SR)