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Hi! Hey!
Have a told you . . .
That I really hate . . .
CARROTS!
Yes, really.
Unless they are really really tiny and hidden in soup or bolognese, get away from me!!!
And I especially hate them raw. I can make an impressive raw carrot cake, that’s reallyyy tasty, but still, I don’t like it, ya feel me?
Yes? No? Maybe?
But I can agree that if I have to find a use for some humble carrots, the key is to grate them (nice and fine!) and whip up . . . Carrot Cake!
I use to make a crazy awesome carrot cake using a recipe from culinary school. Super easy, yet super impressive. However, it had vegetable oil, white sugar, and refined flour – the kind of ingredients I no longer include in my wholesome & innovative recipes.
I didn’t intend on making these bad-boys a breakfast food, but I cleaned them up sooo gooood, and packed them with nutrition so they’re worthy of the first meal of the day.
The key to make them extra-delicious: serve them warm with generous amounts of (instant!) caramel!
I love one of these cake with a ginger matcha latte or this elixir!
Cheers to (very slowing) becoming a morning person.
Breakfast-Worthy Individual Carrot Cakes with Instant Caramel.
(makes 6-8 individual cakes)
Ingredients:
1/2 c GF pastry flour, or any 1:1 GF blend
1/2 c sorghum flour
2 tbsp coconut flour
2 tbsp almond flour
2 tbsp ground golden flax seed
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1/2 tsp cinnamon
5 tbsp (1/4 c plus 1 tbsp) fresh orange juice
5 tbsp (1/4 c plus 1 tbsp) unsweetened almond milk
1/4 c maple syrup
2 tbsp avocado oil
2/3 c packed grated carrot
1 tsp vanilla extract
Method:
Mix the first 9 ingredients (through cinnamon) in a large bowl. I prefer to sift all my flours for a more tender cake.
Mix the remaining ingredients in another bowl, then use a spatula to mix the wet into the dry to create a relatively thick batter.
Line a standard muffin pan with 8 liners. Divide the batter between them and bake at 350 degrees for 15-18 minutes or until center is springy.
Let them cool for an hour then transfer to an airtight container.
To serve: remove from liner and flip upside down (or leave as a cupcake). Best served warm!
Suggested toppings: instant caramel, banana slices, fresh berries, raw honey, maple syrup, pecans, nut butter
Instant Caramel
Mix 1 tbsp raw honey with 1 1/2 tbsp nut butter and drizzle over cakes. Or just eat with a spoon!
May store at room temperature for 2 days, or refrigerated for 1 week.
