Carrot cake is one of my favourite desserts, hands down. It’s a dessert that can be actually pretty dang good for you! Carrots are super rich in vitamins, cinnamon my all time favourite spice (I put it on literally everything) is anti-inflammatory and contains antioxidants and walnuts contain healthy fats.
I made this recipe paleo using coconut flour, coconut oil and raw coconut sugar with a bit of unsweetened coconut flakes on top (can you tell I like coconut?!) Be careful as coconut flour can be tricky to bake with. It absorbs moisture way more than other flours, that’s why theres so many eggs in this recipe - but hey more protein!
It’s also gluten free and dairy free, naturally sweetened with maple syrup and even added collagen for all its health benefits! I started adding collagen regularly to my diet because it’s great for gut health, promotes healthy joints and hair, skin and nail growth. My go-to collagen supplement is Vital Proteins unflavoured collagen powder, it’s easy to throw into smoothies and even coffee since its unflavoured and blends in perfectly. Lately, I’ve been adding it to pancakes, oatmeal and chia puddings so naturally I thought I could bake it into some healthy treats too!
1/2 cup coconut flour
1 scoop unflavoured collagen - option to use vanilla flavoured!
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp baking soda
1/4 cup melted coconut oil
4 tbsp maple syrup
1 cup carrot (about 1 large or 2 smaller) finely shredded
1 tsp vanilla extract
2 tsp lemon juice
1/2 cup chopped raw walnuts
1/2 cup shredded coconut
1 tbsp coconut sugar
Preheat oven to 350.
Mix together all dry ingredients.
In a separate bowl whisk together carrot and wet ingredients.
Combine all ingredients in one bowl and fold in walnuts.
Line muffin tin with 6-9 cupcake liners or lightly grease tin with extra coconut oil.
Top muffins with shredded coconut and sprinkle with coconut sugar.
Bake in oven 25 - 30 minutes, checking doneness with a toothpick.
Store in an airtight container in the fridge.
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