Subtly sweet, perfectly spiced, light, fluffy, soft and tender one bowl carrot cake oh how I adore you, let me count the ways;

The smell, the taste, the texture, the spices  . . . it’s straight up magic!

If you’re looking for a last minute, quick and easy, fun and festive, INSANELY delicious make ahead breakfast, snack or brunch to fuel your festive fun this Easter (or just today because , yummmmm) then look no further friend,  these soft and tender, light and fluffy, perfectly spiced, secretly healthy, heart and belly warming carrot cake muffins are exactly what you need!

I know when people think of Easter they usually think of lots and lots (and lots and lots and lots) of chocolate, not necessarily carrot cake and , don’t get me wrong I LOVE chocolate and will be 100%, without question, be enjoying my fair share this weekend (although, that’s nothing new for me, chocolate is something I have pretty much daily anyway) for me, this carrot cake is the star!

Soft, tender, subtly sweet, perfectly spiced and just all kinds of wonderful.

Poor ol’ carrot cake is so underrated, often over looked by its chocolaty counterpart but not on my watch!

Ginger-spice and cinnamon has my heart and one bite and these delicious little carrot cake muffins will have yours too!

I don’t know what it is about that combination of spices, the smell alone soothes me down to the depths of my soul. Tell me I’m not the only one?!

I mean just look at them, all warm and cozy!

The recipe below doesn’t have any added extras, no bells, no whistles and personally I don’t think they need it because the flavours truly are incredible.

But, if you have them on hand and like your carrot cake to be a little extra then feel free to add in any as many add in’s as you like – pineapple, sultanas (raisins) , walnuts, pecans, whatever your pretty little heart desires.

But me, I’ll take mine, straight up, as is.

Good quality cake, with a generous hint of spice and a creamy, dreamy frosting is all I need.

I mean, would you just look at that delicious little cloud?!

So not necessary but so, SO worth the extra 2 minutes to mix and slather  . . .

Actually the muffins themselves are so incredibly flavourful they don’t even really need a frosting. But, that doesn’t mean you shouldn’t add it, because incredibly flavorful carrot cake  + creamy, dreamy frosting =  next level deliciousness.

But, however you choose to do it, you really can’t go wrong!

All natural, quick and easy, subtly sweet, secretly healthy, soft and tender, perfectly spiced, light, fluffy, one bowl carrot cake muffins with the creamiest, dreamiest cream cheese frosting!

Gluten free – Dairy free – Grain free – Refined sugar free – Low carb – Paleo – Keto & Vegan Friendly

From my heart to yours, let the festive fun begin!!!!!!

One Bowl Carrot Cake Muffins

Makes 6 subtly sweet, perfectly spiced, soft, tender magical moore-ish carrot cake muffins

Ingredients –

For the muffins –

1 egg – vegan friends sub 1 chia/flax egg or your fave egg replacement

1 teaspoon of vanilla extract

1 Tablespoon of almond butter

1 Tablespoon of coconut oil, melted

2 Tablespoons of maple syrup

2 Tablespoons of monk fruit sweetener (or coconut sugar)

1/2 cup unsweetened vanilla almond milk

1 cup almond meal

2 Tbsp coconut flour

1 teaspoon baking powder

1/2 teaspoon of baking soda

2 teaspoons of ground cinnamon

1/2 teaspoon of ground ginger

1/4 teaspoon each of nutmeg, cardamom and cloves

A pinch of salt

1/2 cup finely grated carrot – approximately 1 small

For the Frosting –

1/2 cup vanilla yoghurt (or cream cheese or a mix of the two) – I mix in 1 Tablespoon of before you speak coffee all natural vanilla creamer + 1 Tablespoon of vanilla protein powder to make it thicker, sweeter , extra creamy

Method –

For the muffins ;

1 – Preheat oven to 175’C (350’F)

2 – Line (or grease and flour) a 6 cup muffin tray with paper cases and set aside

3 – In a medium bowl place egg, vanilla, maple syrup, coconut oil and milk and whisk until well combined

4 – Add almond flour, coconut flour, sugar, baking powder, salt ,  spices and stir to combine.

5 – Spoon into prepare muffin tray and bake for 12-15 mins until tops spring back when gently pressed and a toothpick has just a few crumbs attached when inserted into the center

6 – Allow to cool in the tray for a few minutes before transferring to a wire rack to cool completely

To make the frosting –

1 – Place all ingredients into a small bowl and stir until smooth, creamy and well combined.Taste and adjust to desired level of sweetness – add some monk fruit sweetener, stevia or sweetener of choice to taste if necessary.

2 – Spread/slather or pipe on to sweet and spicy carrot cake muffins

3 – Devour!

Muffins will keep for 3-5 days stored in an airtight container. Or you can freeze  for up to 3 months.

Enjoy xo

__________________________________________

Question of the day –

What’s your fave kind of cake??

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your muffins (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

__________________________________________