So, I lost the photos of my cake, so I grabbed this one from a cool recipe blog I found called Spicy Icecream. This blog is SO worth a look. Click here to go there. This pic is of their lemon and poppyseed cake. Oh yes, YUM. but, where were we, oh yes, what you’ll need to get baking THIS cake is;

1/2 cup sr flour
1/2 cup almond meal
1 teaspoon cinnamon {ground}
1 1/2 tablespoons poppy seeds
1 1/2 cup grated carrots
2 eggs
1/4 cup coconut oil
1/4 cup dextrose {raw sugar if you eat it}

Method;

  1. Preheat oven to 180 degrees
  2. Combine sifted sr flour, almond meal, cinnamon, poppy seeds and carrot.
  3. In a separate bowl mix eggs, oil and dextrose.
  4. Stir egg mixture into dry ingredients, mix until combined.
  5. Divide into muffins tray.
  6. Bake for 15 – 20 minutes {depending on size of tray used}
  7. Cool in tray for 5 minutes then transfer to wire rack

And oh my you are going to LOVE me forever. This is so good. I’m thinking now that this is live I might just make them again this afternoon. But in giant muffin trays. I might even make a double batch and take some to work. Or at least let Hubby take some to work. Haha. I’m so mean. Enjoy!

{recipe based on ‘Perfectly Sweet’ hand out by sugar replacement Xylitol. I personally don’t artificial sweeteners or products such as Xylitol as it converts in the body to fructose, like all the ‘tols, but their recipes work well with dextrose}

  • http://river-driftingthroughlife.blogspot.com/ river

    Interesting. You started with cake and ended with muffins.
    My daughetr and I used a 12 cup muffin pan last Wednesday to make mini quiches.

    • Melissa Walker Horn

      Haha. It depends on what cake trays I have. Or if I have a muffin pan closer to the front. Same recipe. Different tray. ;)