Sugar Free, Wheat Free Carrot cake

By Georgia Keal

This is a truly delicious sugar free, wheat free healthy Carrot Cake. It has a proper “cakey” texture and is just as good, if not better than a regular carrot cake as it is guilt free!

Makes 6

100g of carrots
65g Butter or Coconut oil
3 eggs
45g coconut flour
1/2 tsp vanilla extract
3/4 tsp cinnamon
1/2 tsp ginger
4 tbsp maple syrup
3 tbsp milk or milk alternative such as rice milk
1/4 tsp bicarbonate of soda

Topping
Natural or Vanila yogurt
chopped nuts

1. Preheat your oven to 180 degrees or 170 for fan assisted/Gas mark 5. Melt the butter or coconut oil in a pan and leave to cool. Grease 6 muffin cases with the melted butter and pop them in a 12 hole muffin tin.

2. Whisk the eggs in to the cooled, melted butter or coconut oil. Then add the rest of the ingredients and mix well. Spoon the mixture equally between the 6 cases. They don’t rise very much so you can fill them nearly to the top.

3.Pop them in the oven for 20-25 minuets or until they are browned on top and still a little wet inside as they carry on cooking as they cool. Take them out of the tin immediately and leave to cool on a wire rack.

4. Once cooled top with the yogurt and chopped nuts.

sourced from Georgias website