The Best Free From Spicy Carrot Cake Mix - 250g It couldn’t be simpler to make your own, freshly baked spicy carrot cake. This mixture allows you to be between 12 and 16 cupcakes, or a 9-inch 2 layer cake. This tasty carrot cake mix is keto-friendly, gluten free, sugar free, grain free and yeast free. If you like the sound of this, we think you will love ‘The Best Free From Versatile Savoury Mix'. Directions Preheat the oven to 170C. Line your cupcake tray with cupcake cases or line a 10-inch cake tin. Mix your Spicy Carrot Cake Mix...
The Best Free From Spicy Carrot Cake Mix - 250g
It couldn’t be simpler to make your own, freshly baked spicy carrot cake. This mixture allows you to be between 12 and 16 cupcakes, or a 9-inch 2 layer cake. This tasty carrot cake mix is keto-friendly, gluten free, sugar free, grain free and yeast free.
If you like the sound of this, we think you will love ‘The Best Free From Versatile Savoury Mix'.
Directions
Preheat the oven to 170C. Line your cupcake tray with cupcake cases or line a 10-inch cake tin.
Mix your Spicy Carrot Cake Mix so there are no lumps. Add 200g–250g of grated carrots, 1/2 a cup chopped nuts and mix together.
In a large bowl beat 6 medium eggs until light and fluffy. Add 120g unsalted melted butter, 3 tbsp lemon juice, lemon zest and 1/4 cup warm water and stir to combine.
Add your dry mixture to the egg mixture and mix together with your hands or a dough kneader.
Fill up your cupcake cases (don’t fill them up to the top, they will rise!) and bake for 30/35 minutes. Let them cool a little bit in the oven before you take them out to avoid them collapsing.
Take them out into a cooling rack and finish them with lemon butter frosting (227gr unsalted butter. 80g powdered erythritol, 3 tbsp unsweetened almond milk and juice of 1 lime) & decorate with nuts.
Ingredients
Psyllium Husk, Bicarbonate Soda, Himalayan Salt, Almond Flour, Erythritol, Flax Mill, Stevia, Cinnamon, Ginger, Cloves, All Spice, Baking Powder.
