I for one, love cake, and if you are reading this, you probably do too. The great news for both of us is that these cakes are sweetened only with fresh dates, and not very many of them, so contains pretty minimal fructose (if you have the self control to not eat the whole lot in one hit- you listening Trav?)
Carrots are full of beta-carotene which helps to reduce the risk of cancer, low in carbohydrates and full of vitamins C, K and B6. Health-promoting minerals found in carrots include potassium, calcium and manganese. Leaving the skins on ensures you get all the great nutrients found in the skin as well. Walnuts are a great source of omega fatty acids and vitamin E.
4 carrots, grated (washed and skin on)
3 cups almond meal
1 tbs fresh grated ginger (optional)
2 tsp cinnamon
1 tsp mixed spice
1/4 cup coconut oil (can use olive or macadamia if you like)
10 fresh dates, pitted
1/2 cup boiling water
1 cup milk (use almond or coconut if you want dairy free)
1 cup walnuts
2 tsp baking powder
Preheat oven to 160 degrees. Line muffin tin with muffin papers.
Soak dates in boiling water while preparing other ingredients. In a large bowl place all remaining ingredients and mix with a spoon. Blend dates in a mini food processor or with a stick mixer until it forms a paste. Add this to the rest of the ingredients in the bowl and stir until combined. Spoon into muffin trays and bake for 30-40 minutes or until a skewer inserted in the middle of the cupcake comes out clean. Allow to cool and serve as is or topped with a spoonful of thick natural yoghurt. I have used coconut milk yoghurt with some sunflower and chia seeds mixed through.