Plant Paradox Carrot Cake
(from greenfood’s recipe box)
Prep time: 10 minutes
Cook time: 15 minutes
Serves 12 people
Ingredients
- 11/4 cups blanched almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon baking soda
- ¹∕₈ teaspoon salt
- 11/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 omega-3 or pastured eggs or EnerG Egg Replacer
- ¹∕₃ cup MCT oil or avocado oil
- ²∕₃ cup unsweetened coconut milk
- ¹∕₃ cup Swerve (erythritol)
- 2 teaspoons vanilla
- 2 large carrots, grated
- 1/4 cup chopped walnuts
Directions
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Preheat the oven to 350°F. Prepare a muffin tin with cupcake liners and set aside.
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In a large bowl, whisk together the almond flour, coconut flour, baking soda, salt, cinnamon, ginger, and nutmeg.
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In a small bowl, combine the eggs, oil, coconut milk, Swerve, and vanilla.
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Whisk the wet ingredients into the dry ones, then add the grated carrots and the walnuts.
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Fold to combine.
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Portion into the muffin tin, dividing mixture evenly among 12 cups.
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Bake for 12 to 18 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Allow the muffins to cool slightly before serving. When stored in an airtight container, muffins will stay fresh for 5 days in the refrigerator (or 3 months in the freezer).