Carrot Cake Cuffins
Ingredients
- 2 cups almond flour
- 1/2 tsp baking soda
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1 scoop vanilla protein powder (optional)
- 1 tsp salt
- 3 eggs
- 1/4 cup olive oil
- 2 tablespoons almond butter
- 2 tbsp maple syrup
- 1 tbsp vanilla extract
- 1 1/2 cup shredded carrots
- 1/2 cup chopped walnuts
Cashew Cream Cheese frosting:
- 2 cups raw cashews, soaked
- 3/4 cup unsweetened coconut cream OR cream cheese
- 2 tbsp lemon juice
- 1 tbsp vanilla extract
- 1 tbsp maple syrup
- 1/8 tsp sea salt
Process
Directions for Cuffins:
- Pre-heat oven to 350
- Grease the cupcake pan (we like using spray avocado oil, but additional olive oil works well too), or use silicone cupcake liners.
- Mix dry ingredients (almond flour → salt) in one bowl and wet ingredients (eggs → vanilla) in another larger bowl. Stir each well.
- Add the carrots and walnuts to the wet ingredients.
- Add the dry ingredients slowly into the wet ingredient bowl and stir until smooth.
- Place about 1/3 cup of batter into each muffin section.
- Bake for ~20 minutes. Check before you take them out of the oven; Temperatures may vary by oven and you want the center to be moist but not jiggly.
- Let cool completely before frosting.
Directions for Cashew Creme cheese frosting:
- In a high-speed blender or food processor, blend all ingredients together until thick and creamy.
Tips:
- These are called cuffins because they can be either cupcakes or muffins! Add a little frosting for some beautiful cupcakes or eat as-is for a morning muffin or snack.
- For the cuffin batter, feel free to sub walnuts for another favorite nut- pecans are great too!
- Soak cashews for 4 hours in water or just speed it up by soaking in boiling water for 20 minutes. Drain and rinse.
- We know it’s hard to wait, but do let the cuffins fully cool before frosting. Otherwise, it will melt and slide right off!
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