Thursday, July 24, 2014

Paleo Mini Protein Carrot Cakes

Moist and Delicious Mini Carrot Cakes!  Who can resist them?!  I'll make this short and sweet (for Deb!)  but warning; you will need a Food Processor.

Ingredients Carrot Cake:
Almond Flour 2 cups
Carrots 1 cup shredded
Walnuts 1/2 cup chopped
Raisins 1/2 cup
Agave/Honey/Maple 1/2 cup
Almond Milk 1/2 cup
Water 1/2 cup
Coconut Flour 1/4 cup
Coconut Oil 1/4 cup melted
Vanilla Protein Powder 1 scoop 
Eggs 2 large
Vanilla 1 tablespoon
Cinnamon 1 teaspoon
Baking Powder 1 teaspoon
Ground Ginger 1/2 teaspoon 

Pulse all ingredients in a Food Processor until a lumpy but consistent batter forms. Pour into 12 lined Cupcake/Muffin tins and bake at 350 degrees for 20-25 minutes.

Ingredients Icing:
Coconut Oil 1 cup (do NOT melt)
Agave/Honey/Maple 1/2 cup
Vanilla 1 teaspoon

Make a paste out of the Icing ingredients the frost Cupcakes/Muffins once completely cooled.

I further topped mine with my Paleo Granola from my prior Blog Post. 

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