Low-carb carrot cakes recipe

Scrumptious little treats, full of the natural sweetness of cinnamon and coconut.

Written by Luke Hines
  • Serves: 12


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What to do

    1. Preheat the oven to 180°C and line a 12-hole muffin tin with paper cases.

    2. Beat the eggs, melted butter, stevia, and vanilla in a large bowl until well combined. Add the remaining ingredients and mix well to form a thick batter.

    3. Spoon the batter evenly into the paper cases and bake for 40–45 minutes, or until a toothpick inserted into the centre of a muffin comes out clean. Set aside to cool.

    4. To make the frosting, put everything in a food processor and blend until smooth and creamy. Transfer the mixture to a piping bag or zip-lock bag and place in the fridge to firm up slightly.

    5. Once cool, cover the muffins generously with the frosting and finish with a sprinkling of crushed, toasted walnuts, if you like. Enjoy straight away or transfer to an airtight container and keep in the fridge for up to 7 days or in the freezer for up to 3 months.

Recipes and images extracted from Smart Carbs by Luke Hines, published by Plum, RRP $39.99. Available in all good book stores.

Photography: Mark Roper

Written by Luke Hines

Luke Hines, The Clean Living Cook, is all about celebrating real food, that tastes phenomenal! And he believes it should be something everyone can enjoy by making it fun, sustainable and delicious. With his down to earth, back to basics approach, his background in health and fitness combined with his successful stint as a finalist on My Kitchen Rules, have married perfectly to create a strong health and wellness profile on TV, print and publishing.

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