Carrot Cup Cakes

3 tablespoons of butter or coconut oil

2 cups of grated carrot

1/4 cup of coconut milk fat reduced

3 eggs (room temperature)

1/3 cup of sugar

1/4 teaspoon of Wonderfoods stevia powder

1/4 teaspon of salt

1/4 teaspoon of vanilla

1/4 cup of sifted coconut flour

1/4 teaspoon of baking powder

Candied Carrots

1 carrot

1/2 cup of sugar

1/4 cup of water

In a bowl, mix together the butter or coconut oil, coconut milk, eggs, sugar, salt, and vanilla.

Combine coconut flour with baking powder and stevia powder then whisk into batter unitl there are no lumps. Add the grated carrot.

Pour batter in to greased muffin cups. Bake at 205^oC for 16-18 minutes.

Top with Candied Carrots or Yoghurt Cheese Frosting.

Candied Carrots

Line a tray with baking paper.

Peel carrots into long strips using a vegetable peeler.

Put sugar and water in a saucepan in a small heavy based saucepan and stir over a low heat until the sugar is dissolved. Bring to boil, reduce heat and simmer for 5-6 minutes until a syrup is formed. Add the carrots and cook for a further 2-3minutes. Spoon on to the baking tray, forming the desired shape. Allow to cool for at least 10 minutes

Coconut Flour is gluten free and Coconut Oil is not like any other cooking oil see

Can Coconut Oil help you lose weight?

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