Any breastfeeding Mum has experienced those sudden hunger urges while nursing. This is because your body is constantly producing milk and in doing so consuming a lot more energy. It is recommended that breastfeeding Mums eat an additional 2000 kilojoules per day. These extra kilojoules should be nutrient high foods which will keep your energy levels up.
Carrot cake is a favourite in our house but most recipes are full of refined sugar. We wanted to create a carrot cake full of nutrients while keeping that delicious carrot cake flavour. We think we have hit the nail on the head. We have developed the perfect carrot cake recipe for time-poor parents, which is not only delicious but full of nutrients, easy to make and can be made in bulk and frozen.
Our carrot cake is one you can easily enjoy guilt-free. I hope you enjoy!
- 1 1/2 cups blanched almond flour
- 2 teaspoons mixed spice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 eggs, beaten
- 2 table spoons raw honey
- 1 1/2 tablespoons coconut sugar
- 1 ripe banana
- 1 teaspoon vanilla extract
- 1 cup grated, unpeeled carrot
- 1/3 cup chopped walnuts (optional)
Step 1: Preheat oven to 180°C and line muffin tray with cupcake liners. Mash banana, grate carrot and chop walnuts (Walnuts optional).
Step 2: Combine flour, coconut sugar, mixed spice, salt & baking powder in a small bowl.
Step 3: Beat eggs until airy. This should take about 1 minute. Aerating the eggs will help make the muffins rise and become fluffy.
Step 4: Add honey, vanilla extract and banana and mix for another 30 seconds. You want the mixture to be frothy. Add carrot and stir in.
Step 5: Gradually add dry ingredients, continuing to mix until combined.
Step 6: With a wooden spoon, stir in walnuts until just combined, no more.
Step 7: Generously spoon mixture into cupcake liners.
Step 8: Pop in the oven for about 25 to 30 minutes our, until a skewer comes out clean. Check after 20 mins. Once cooked allow to cool.