GF Mini carrot cake loaves
1 cup almond meal
½ cup chopped walnuts
¼ cup coconut flour
¼ cup shredded coconut
¼ cup almond butter
¼ cup coconut or olive oil
2 eggs
1 large carrot, grated
3 tbsp maple syrup
3 tbsp milk (or alternative milk)
1 tsp vanilla essence
½ tsp baking soda
½ tsp cinnamon
¼ tsp nutmeg
Lemon and ricotta icing
¼ cup Greek or coconut yoghurt
¼ cup smooth ricotta
1 tsp lemon juice
1 tsp honey
Optional toppings
Extra grated carrot
Chopped walnuts
Lemon zest
1
Preheat oven to 180C
2
Combine all icing ingredients in a bowl and set aside in the fridge
3
Mix all cake ingredients in a bowl until just combined
4
Pour cake mixture into a lightly oiled mini loaf pan and cook in the oven for 30-40 minutes until golden
5
Top with icing and extra grated carrot, chopped walnuts and lemon zest (optional)
Ingredients
1 cup almond meal
½ cup chopped walnuts
¼ cup coconut flour
¼ cup shredded coconut
¼ cup almond butter
¼ cup coconut or olive oil
2 eggs
1 large carrot, grated
3 tbsp maple syrup
3 tbsp milk (or alternative milk)
1 tsp vanilla essence
½ tsp baking soda
½ tsp cinnamon
¼ tsp nutmeg
Lemon and ricotta icing
¼ cup Greek or coconut yoghurt
¼ cup smooth ricotta
1 tsp lemon juice
1 tsp honey
Optional toppings
Extra grated carrot
Chopped walnuts
Lemon zest
Directions
1
Preheat oven to 180C
2
Combine all icing ingredients in a bowl and set aside in the fridge
3
Mix all cake ingredients in a bowl until just combined
4
Pour cake mixture into a lightly oiled mini loaf pan and cook in the oven for 30-40 minutes until golden
5
Top with icing and extra grated carrot, chopped walnuts and lemon zest (optional)