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;
- Preheat oven to 180 degrees
- Combine sifted sr flour, almond meal, cinnamon, poppy seeds and carrot.
- In a separate bowl mix eggs, oil and dextrose.
- Stir egg mixture into dry ingredients, mix until combined.
- Divide into muffins tray.
- Bake for 15 – 20 minutes {depending on size of tray used}
- 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}
Hi! I’m Suger; Chief Blogger at Suger Coat It. Blogging since 1901; love a casual ootd, taking photos + writing about things that irk or inspire me. I love wine and cheese, long days in the sun at the beach and spending time with my family. I make stuff for the internet. Which means I take photos, create content, write copy and devise social media plans for personal brands, small businesses and bloggers. You know, living the sweet life.
