Mini Carrot Cakes
Hands On Time: 15 minutes
Total Time: 45 minutes
Calories – 503 kcal
Net Carbs – 8.7g
Protein – 11.2g
Fat – 48.4g
Who doesn’t love a rich and tender carrot cake, topped with soft and fluffy cream cheese frosting?
These cakes are baked in mini-loaf tins to make them easy for storing in the freezer or for taking as a plate, but you can make them as muffins or one large cake, just make sure you adjust your baking time accordingly.
3 large eggs
6.5 ounces of unsweetened apple puree
3 tablespoons of Sukrin Gold
2 teaspoons of vanilla extract
7 ounces of almond meal
1.5 teaspoons of baking powder
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1.5 ounces shredded coconut
4 ounces of grated carrot
2 ounces of chopped pecans
8 ounces of softened cream cheese
4 ounces of cream
4 ounces of softened butter
1 tablespoon of Sukrin Icing
1 tablespoon of vanilla extract
Pre-heat oven to 350⁰ F
Place eggs, apple puree, vanilla and Sukrin Gold into a large bowl and mix well.
Add the almond flour, baking powder and spices, stir to combine.
Fold through the carrot, coconut and pecans.
Grease and line four individual mini-loaf pans, or a 20cm square cake tin or 8 muffin tins.
Pour batter in and bake for 45 minutes.
Remove from oven and let cool.
To make the frosting, place all ingredients into the bowl of a stand mixer and whip on med-high until smooth and fluffy.
Once cake is cool, swirl frosting on top and garnish with extra chopped pecans and a dusting of cinnamon.
Store, in a covered container, in the fridge for up to one week.
This recipe was created by the talented Naomi Sherman, creator of naomishermanfoodcreative.com
Click HERE for a PDF version of this recipe.