Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cup chopped carrot
  • 2 cup flour, all-purpose
  • 1/2 cup coconut sugar
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 large egg
  • 1/2 cup grapeseed oil
  • 1 teaspoon vanilla extract
  • 1 cup coconut milk
  • 3 tablespoon honey
  • 1 medium carrots, yellow

Instruction

  • Preheat oven to 350 degrees.
  • Start by cooking the carrots.  Once soft, blend in a food processor until the consistency of baby food (or even use baby food!)  Add carrots, and water where necessary to get it to blend and be smooth.  You want 1 cup of carrot puree.
  • Combine dry ingredients. Flour, sugar, baking powder, baking soda, salt and cinnamon.
  • In a separate bowl, combine carrot puree, eggs, oil, and vanilla. Fold wet ingredients into dry and stir till just moistened.
  • Scoop into muffin tin, with muffin liners or by spraying a muffin tin.
  • Bake for 18-20 minutes at 350 degrees.
  • Chill a can of full fat coconut milk in the fridge (at least a day)
  • Scoop coconut milk out of the can into a mixing bowl.  Whisk until fluffy.  Add 3 tablespoons honey and whisk until incorporated.
  • When muffins are cooled, spread with coconut frosting.
  • Grate yellow carrots, and sprinkle on top.  Add blueberries for eyes, and a red carrot for the beak.