Mini carrot cakes

Let me tell you something about Nonnina - she is a health freak!  If you haven't had a chance to read the "Meet Nonnina" page then you probably didn't know that Nonnina was sick some time ago.  Ever since then she has been religiously attending her local gym and she has made it her mission to change her lifestyle - food included!  Although a lot of the recipes we make are full of chocolate and butter and deliciousness (because let's be honest, that is the BEST way to indulge) Nonnina does try her hardest to take recipes we all love and give them a healthier spin.  Nonnina is an older version of myself - she loves her phone, loves to eat and is a magazine junkie, the recipe below has been adapted from a recipe Nonnina found by Amelie Freer while binging on her latest Royal Family gossip.  

ingredients

For the cakes

  • 2 cups almond flour
  • 1/2 TSP baking soda
  • 3 TSP ground cinnamon
  • 3 TSP ground ginger
  • pinch of sea salt
  • 1/2 TSP of vanilla extract
  • 6 medium carrots (washed and unpeeled) fully grated
  • 2 eggs
  • 1 can (10-oz) coconut milk
  • 1 TSP of Maple Syrup

For the icing

  • 1 cup of coconut butter (NOT oil) - removed from the fridge for 10 minutes before using
  • the juice of 1 orange
  • the zest of 2 oranges
  • 1 TSP of vanilla extract

DIrections

  1. Preheat the oven to 400℉ and line a tray with 20 cupcake liners
  2. Mix all dry ingredients in one bowl
  3. Mix together the carrots, eggs and coconut milk in another bowl
  4. Combine the wet and dry ingredients and spoon into the cupcake liners. You can fill these right to the top as these cakes won't rise very much
  5. Cook for about 30 minutes until they are golden and a skewer comes out clean when inserted in the centre. Set these aside to cool
  6. To make the icing, whisk all of the ingredients together until smooth, keeping aside a little bit of the zest to garnish the tops.
  7. Spread the icing on top of each cooled cake with a knife and then put the cakes into the fridge for 10 minutes for the icing to firm up.
  8. Garnish the tops with the zest and serve 

Nonnina's Kitchen has new recipes every week so don't forget to visit!

Buon Apetito!

With Love From, Nonnina