PALEO CARROT CAKE MUFFINS


Paleo Carrot Cakes

  • Juice one Costco bag of baby carrots

  • Using the pulp from juice, scoop 3 cups of carrot pulp

  • 2 cups of almond flour

  • 1/2 of melted coconut oil or butter

  • ​3 eggs

  • 1/2-1 cup of honey or apple sauce

  • 1 tablespoon of pumpkin spice

  • 1 teaspoon of cinnamon and/or ginger

  • bake at 325 for 35 min checking and depending on your liking 5-10 more minutes until golden brown

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© 2019 by Kū-A-Kanaka

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