The carrots in our garden are lush, vibrant and full of nutrients. So what better way to use their goodness but in dense muffins . I have always loved a moist, and textured carrot cake, one with a mixture of ingredients like dates, spices, walnuts and indulgent chocolate drops or raisins. It is also a great recipe if you are watching your dairy intake as you use a plant based neutral oil. Bake, indulge, freeze or give as a gift. They are scrumptious.
4 free ranged eggs
1/3 cup nut milk
1 cup neutral oil, I used melted coconut oil
2 cups filled with grated carrots ( 2 large )
1 cup dark unrefined sugar, I used rapadura sugar
2 cups flour, I used wholegrain spelt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 tsp freshly grated nutmeg
2 teaspoons baking powder
1/4 cup dates
1/2 cup chocolate drops or raisins
1/2 cup walnuts
Preheat your oven to 160°C
In a large bowl, whisk together your eggs + sugar well. Add cooled, melted coconut oil, carrots and nut milk, whisk well again.
Sift in your flour, baking powder and spices. Fold through the wet ingredients.
Add the remaining ingredients and fold through until incorporated.
Spoon mixture into lined muffin trays and bakes until golden on top and the muffin springs bake with a light touch on the top. Allow to cool before turning out of tray. Dust with a little icing sugar.
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