Almond Flour Carrot Cakes

I’m here with new almond flour recipes for you. This one is very easy and quick. A perfect treat for an evening craving.

Ingredients:

  • 1-1,5 cup almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon grated nutmeg
  • 1 egg
  • 1/4 cup fruit juice (any kind is good but avoid acidic fruits, I used peach juice)
  • 1-2 tablespoon vegetable oil
  • 1/4 carrot, grated
  • 1/4 apple, cut up into small cubes or grated
  • 1/2 cup crushed walnuts
  • 1 pinch of salt

Mix dry ingredients in a large bowl. Mix the egg, oil, fruit juice, apples, carrots in small bowl. Add the wets to the drys and lastly add the walnuts into the mixture. Line a muffin pan with paper cups. Put as much mixture into the cups as you want, don’t go overboard, leave them room to rise. Bake them at 180Β°C for 10-12 minutes. Take them out when they are baked all the way through. Let them cool naturally or put them in the freezer for a minute or two.

Almond flour, cinnamon, baking powder, salt. Mix together.
Almond flour, cinnamon, baking powder, salt. Mix together.
Pour the egg, oil, juice, carrot, apple on top with walnuts.
Pour the egg, oil, juice, carrot, apple on top with walnuts. If with 1 cup of almond flour, the texture is runny, you can add some more.
Pour into muffin cups
Pour into muffin cups
Finishes muffins
Finished muffins

Ingredients for whipped cream:

  • Heavy cream
  • 2-3 packets of Splenda

In a large bowl whisk the cream and Splenda until it’s thicker. It’s not essential to this recipe but I found it quite fitting to elevate the cakes with a light whipped cream on top. Enjoy.

Just a touch of whipped cream on top
Just a touch of whipped cream on top
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2 thoughts on “Almond Flour Carrot Cakes

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