HEALTHY PALEO CARROT CAKE MUFFIN w/ raw vegan “cream cheese” frosting

HEALTHY PALEO CARROT CAKE MUFFIN w/ raw vegan “cream cheese” frosting

This delicious healthy carrot cake alternative is the enlighten breakfast –
filled with protein, fibre and hundreds of agreeable stuff. Acquire less difficult healthy recipes and standard of living on www.overjoyed-bites.com

MAKES 6 LARGE MUFFINS! 
Carrot Cake Ingredients
-1 immense Carrot, Grated
-Three Organic Enormous Eggs (Room Temp)
-1 cup Organic Coconut Flour
-Three/four cup Organic Extra-Virgin Coconut Oil
-1/four cup Maple Syrup
-1/2 cup Unsweetened Shredded Coconut 
-1 tblspn Cinnamon + 1/2 tblspn Nutmeg
-1 tblspn Organic Vanilla Extract
-1 tablspn Baking Soda
-1/8 cup Chopped Walnut
-1/8 cup Chopped Medjool Dates
-1 tblspn Grounded Ginger

Raw Vegan Cream Cheese Ingredients
-1 tblspn Organic Vanilla Extract
-1/8 cup Pure Maple Syurp
-1/8 cup Organic Extra-Virgin Coconut Oil 
-1 1/2 cup Cashews, soaked in water overnight 

Directions
1)  Preheat oven at 350F/180C
2)  Beat eggs, oil, maple syrup and vanilla extract in a excessive-flee mixer or identical for roughly two minutes till it be properly mixed. 
Three) Add in coconut flour, baking soda, cinnamon, nutmeg, mix in mixer for one other minute or two (plight the perimeters!).
four) Bear from mixer, hand stir with a rubber spatula your carrots, coconut shreds, walnuts and dates. 
5) Divide batter into 6 even sizes, pressing them down firmly onto your greased muffin pan. Bake for 50 minutes (checking to verify it does not burn)
6) Time to rating your frosting. Throw on your coconut oil, maple syurp, vanilla extract and drained cashews into a blender till it be soft and creamy. 
7) Cold your cakes and frost. Revel in!

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