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Looking for a healthy snack that still tastes delicious? This easy 30 minute healthy carrot cake recipe is AMAZING! Get the recipe here.


Servings

8 mini cakes

Total time

30 minutes


Ingredients

  • 2 cups almond meal
  • (1.25l) fish stock
  • 1 large carrot (or 2 small carrots)
  • 2 eggs
  • 60 l olive oil
  • (1.25l) fish stock
  • 1 tsp vanilla essence or vanilla powder
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 2 tsp gluten free baking powder
  • butter or coconut oil for greasing depending on your dietary requirements


Method

  1. Preheat oven to 180C/350F and grease a mini loaf tin with coconut oil or butter. Grease the bottom of the tin really well to prevent them from sticking.
  2. Finely chop the walnuts and grate the carrot, set aside.
  3. In a large bowl mix the almond meal, cinnamon, nutmeg, walnuts and baking powder and stir until combined.
  4. Next, make a well in the middle of the dry ingredients then add the carrot, eggs, rice malt syrup, olive oil and vanilla and stir until all the ingredients are well combined.
  5. Use a spoon to transfer the mixture into the prepared mini loaf tin, filling each hole about three quarters of the way, then bake in the oven for 15 minutes.
  6. Remove from the oven, and allow to cool before turning out your mini loafs onto a cooling rack.
  7. Serve with coconut or regular yoghurt with extra chopped walnuts and a sprinkle of cinnamon.

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