This is a very easy and great recipe. It really tastes so good that you don't miss regular carrot cake at all. As for the sweetness that is something you can actually control without any issue. Thank you Samantha
I've now made these & they are very good! Note that because they don't rise too much (as with most almond/coconut flour recipes) & especially because the dough is very dense, it's definitely best not to handle them much. I made the mistake of using a small scoop & scooping out multiple balls for each muffin & then rolling them into a bigger ball & putting them into the muffin tin. Not sure what I was thinking. In retrospect I shoulda known better. So yeah, mine stayed pretty compacted. Still delish but more like a dense carrot cake brownie consistency.
Glad you enjoyed them! Awe, yes these are denser than other muffins! I actually like them this way, haha. I originally designed the recipe after my favourite carrot cake at the bakery I used to work at, it was so dense and rich and was our best seller! I should make a note of this in the recipe to warn people not to pack them down too much! I did think about creating another lighter carrot cake recipe as well since it's definitely doable so I'll aim to make that a future video. :) What you could try next time is only using 1/3 cup coconut oil and adding some almond, light coconut milk or heavy cream for the rest of the liquid! I find this results in a lighter texture in most of my muffin recipes.
Hey! Thanks for catching that! I meant to update my site. I use 325*F now as I find it gives them more time to cook through evenly but either temperature seems to still have good results!
Girl you know you can cook. Your recipes be full of flavor!! ❤
@@robinwright5793 thank you so much! That means a lot 🥹 Grew up with a Mom who was a great cook and loved big flavours so I attribute a lot to her. 🙏
This is a very easy and great recipe. It really tastes so good that you don't miss regular carrot cake at all. As for the sweetness that is something you can actually control without any issue. Thank you Samantha
I've now made these & they are very good! Note that because they don't rise too much (as with most almond/coconut flour recipes) & especially because the dough is very dense, it's definitely best not to handle them much. I made the mistake of using a small scoop & scooping out multiple balls for each muffin & then rolling them into a bigger ball & putting them into the muffin tin. Not sure what I was thinking. In retrospect I shoulda known better. So yeah, mine stayed pretty compacted. Still delish but more like a dense carrot cake brownie consistency.
Glad you enjoyed them! Awe, yes these are denser than other muffins! I actually like them this way, haha. I originally designed the recipe after my favourite carrot cake at the bakery I used to work at, it was so dense and rich and was our best seller! I should make a note of this in the recipe to warn people not to pack them down too much! I did think about creating another lighter carrot cake recipe as well since it's definitely doable so I'll aim to make that a future video. :) What you could try next time is only using 1/3 cup coconut oil and adding some almond, light coconut milk or heavy cream for the rest of the liquid! I find this results in a lighter texture in most of my muffin recipes.
Great recipe. I’d do less sweetener in the frosting. It was way to sweet for me.
Love carrot cake!
Me too! :D
Hiya. This looks great..
Note that in the vid you say 325 degrees but on your website you say 350 degrees.
Please clarify. Thank you!
Hey! Thanks for catching that! I meant to update my site. I use 325*F now as I find it gives them more time to cook through evenly but either temperature seems to still have good results!
GIRLLLLLLL THIS LOOKS AMAZING DELICIOUS!!! 😋 😍
Nice recipe! If I only have unsalted butter, how much salt should I add to the recipe?
Hey! Thank you! Just add 1/2 tsp salt instead of a 1/4 in the batter and a little pinch of salt in the frosting. ☺️
The only option to print this recipe on your website is the entire page, or 48 pages printed. I don't need another recipe that badly.
Molasses are pure sugar though?
@@jackiedelvalle the amount of molasses in the whole recipe is so minimal it will have virtually no effect whatsoever.
Are the carrots cooked before adding them to batter?
No they are raw!
What? No eggs? Interesting