Carrot Cake

These carrot cake—or muffins are delicious and a feast for the eyes.

Tasty // high in fiber // freezes well

Ingredients

3 organic eggs
150 g sugar
100 g melted butter
3 large grated carrots
1 tsp speculaas spice mix
1 tsp baking powder
35 g seeds and nuts
35 g almond flour
140 g self-raising flour
Muffin or cake tins

Method

Combine all ingredients, sifting the flour in last.

Divide the batter into the cake or muffin tins and bake for 25–30 minutes at 175 °C (350 °F).

Done!