**This post has been linked to Pennywise Platters Thursday at The Nourishing Gourmet and Monday Mania at The Healthy Home Economist!**
I know this post is late. And I hope it was worth waiting for! It had been my intention to test this recipe yesterday, but life happened (midwives’ appointment and so much more) and it just didn’t get done. But now I have this for you, so I hope that makes up for it! These muffins are moist and delicious, and are grain- and dairy-free!
Ingredients:
- 1.5 cups almond flour
- 2 tsp. cinnamon
- 1/2 tsp. cardamom
- 1/2 tsp. nutmeg
- 1 tsp. sea salt
- 3/4 tsp. baking powder
- 2 tbsp. coconut oil
- 1 egg
- 1/4 c. honey
- 1 medium carrot, shredded (about 1/4 c.)
- 1/4 c. coconut milk (or raw milk)
Directions:
Add all the dry ingredients to a medium bowl and stir to combine. Add the rest of the ingredients and stir until smooth. Pour into a small, 7″ baking pan, or makes about 7 cupcakes (that’s what I did). Bake at 350 for 20 min.
Now, if you’re a bit daring, I’m going to give you a second recipe to try out tonight. 🙂 I haven’t tried it on these cupcakes, honestly, but I have used it on other cakes before and it’s delicious.
Frosting
- 1/4 c. butter
- 1/4 c. cream cheese
- 2 – 3 tbsp. raw honey
- 1 tsp. vanilla
Blend all ingredients with a hand mixer until smooth. Frost the cupcakes and enjoy! (No, this is not dairy-free and I haven’t found a way to make it dairy-free yet. I am at a total loss for dairy-free, sugar-free frosting. If you like powdered sugar you could try mixing that with vanilla and coconut oil, I’m told that’s tasty. But I prefer to skip all that refined sugar, personally.)
Yum. Stop it with the baked goods recipes!! I have a list longer than I can keep up with. 😛
I don't have cardamom…something I can leave out? I also have lots of carrot puree I want to get rid of so I was hoping you'd call for that, lol. Maybe in place of some of the oil/milk??
Lindsey,
Yes, you could leave out the cardamom. You only really "need" the cinnamon to create the 'spice' flavor. I bet you could use carrot puree, and just don't add the milk. Stir it together and then see if it is too thick, and add milk just a little at a time as needed.
How about this for frosting?
http://gnowfglins.com/2009/11/16/basic-vanilla-frosting/
Oh boy-this looks delicious. I'm a sucker for carrot cake and muffins. Nothing could be better than having them both together! 😉
I made these last night and they are wonderful! I made the frosting also and it was equally delicious. I have been very disappointed in the heaviness of the majority of the baked goods I've made with almond flour. This recipe is perfect. It isn't greasy or overly-eggy. I am going to try interchanging the carrott with apple per my husband's request. Thank you so much for redeeming my baked goods!
Sorry if this is a silly question, but since this is grain-free that means gluten-free too, right? I am going to make a cake for a friend who is gluten-free and think this one looks great!
Yes, it is. 🙂
I just found this recipe looking for a cream cheese icing to go with your Pumpkin Bread. Have you tried the two together?
I love to bake, and also seek non-dairy icing recipes. I’ve read blogs about substituting nuts for cheeses and I wonder if that could ever work for the cream-cheesiness of icing, if you added vanilla or other flavor. hmm…
I haven’t tried, but I have heard “cashew cream” several times.
Do you have the nutritional information on these?
Hi Barbara,
I don’t, but hope to soon when we have all our recipes available on http://www.tradishen.com!
Icing for Carrot cake:
Cream from 1 can of coconut milk (put it the refrig overnight then scrape the cream off the top)
2 tsp. Vanilla
1 tsp. Stevia or Xylitol
Cream this together and spread on the cake.