Carrot cake is a great dessert no matter what kind of diet you might be on. For most of us who follow a vegetarian or Paleo diet, it can be tricky. Here is the perfect carrot cake muffin recipe that will be delicious and still be practical for your diet needs.
There are similarities between the Paleo and Vegan diets that cross-over but not always. This carrot cake muffin recipe follows a strict guideline to make sure it can be enjoyed by both. While this recipe can be for vegans on the Candida diet because carrot is considered acceptable. It should be avoided it they are on a cleansing phase because of the starchiness. Raw honey should be used because it contains essential enzymes and beneficial properties.
Those who are on the Keto diet will not like honey either, so it’s best to replace the honey with Monk fruit. In this case, this recipe will follow a path that allows Vegans, Paleo, Candida, and Keto diets to enjoy freely.
This will take from beginning to end a total of 35 minutes
The cooking time will be approximately 25 minutes. Because every oven is different, you’ll need to check the muffin tops so they don’t burn. These may need 5 minutes extra depending on what kind of muffin form you use. Paper forms inside a muffin tray cook faster than silicone forms.
- Silicone or rubber spatula
- Medium-sized mixing bowl
- Mini-Muffin cooking sheet (silicone or metal)
- Cookie sheet (to hold the silicone muffin form only)
- 1 kitchen set of measuring spoons
- Kitchen grater with a shredder on the side
- A kitchen measuring cup (1 cup sized- 250ml)
- Kitchen oven
- Oven mitt
- ½ cup Cassava flour (120ml)
- 1 teaspoon baking powder (5ml)
- 1 teaspoon cinnamon (5ml)
- 1/4; teaspoon nutmeg (1ml)
- 1/4; teaspoon salt (1ml)
- 1 cup shredded carrot (freshly shredded) – 240ml)
- 1/3 cup unsweetened almond butter (80ml)
- 1 tablespoon raw honey (maple syrup for vegans, or Monk fruit for Keto/Candida diet) – 15ml
- 1 teaspoon vanilla extract (5ml)
- 1/4; cup + 3 tablespoons of water (105ml)
Take your medium-sized bowl and add the dry ingredients including the Cassava flour, cinnamon, nutmeg, salt, and baking powder. Then add the rest of your ingredients including the carrot, honey/substitutes, vanilla extract, water, and almond butter. Take your spatula and mix the ingredients until they are completely mixed together.
Preheat your oven to 350F and then have your muffin tray ready to fill. Mini-muffin trays with paper inserts are not as messy as silicone trays. Use an ordinary tablespoon to fill each muffin with 1 tablespoon worth. When the tray is filled you can put it in the oven. It should bake for 25 minutes but no more than 30 in all. Remove from the oven using an oven mitt and allow the muffins to cool for 5 minutes.
A mini-muffin tray bakes a total of 12 little muffins. If you are making standard-sized muffins, this recipe should be multiplied by 4 for all the ingredients.
How to serve:
Add your muffins onto a decorative glass plate in a circular pattern and allow them to take up the entire surface. If there’s more, they can stack upwards like a pyramid to look fancier. You will need to be careful stacking them since the top portion is not so rounded. Then enjoy.