Makes;  6 medium muffins

Fat free!

To be honest with you, I just can’t think of a better way to start the day than with carrot cake. Obviously, I won’t, but it is my favourite cake in the world. I have over the years, tested and tried may healthy versions of carrot cake, all of them being either too heavy, too solid or just not right. Well I am very happy to tell you that these Carrot cake muffins, tick all the boxes. They are moist, spicy, light and fluffy. Since it was snowing this morning… in April,  I thought it would be a good idea to make them.

Preheat the oven at 350 F/180C

Dry Ingredients;

• 1 1/2 C. grated carrot
• 1 C. Spelt flour  (I use whole grain, but you can also use plain)
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 1/2 tsp. mixed spice*
• a pinch of (himalayan) salt
• 1/2 C. raisins
• 1/2 C. walnuts, roughly chopped

Wet Ingredients;

• 1/2 C. Coconut sugar
• 1/2  a mashed banana
• 2 Large eggs, at room temperature
• 1 tsp. vanilla extract

Mix the dry ingredients in one bowl, and the wet in another. Then add the dry to the wet, stirring until just combined. Do not over mix or they will become chewy.

Put into a prepared muffin tin and bake for about 20-25 min. Insert a wooden skewer to see if they are done, it should be dry to the touch.

Leave to cool on a rack before eating, or you could frost them like I do. The coconut sugar in the frosting gives it a caramel like flavour which is really good.

Cream cheese frosting with coconut sugar.

• 1/2 C. cream cheese, at room temperature
• 1/4 C, coconut oil, soft but not liquid!
• 2 tbsp. coconut sugar
• 1/4 tsp vanilla extract.

Cream all the ingredients together and frost the muffins. After frosting keep in the refrigerator and bring back to room temperature  before eating

*Mixed spice = Cinnamon, nutmeg, clove, allspice, ginger,
coriander, mace and cardamom.