Carrot Cake Muffin

Ingredients

• 150 g Carrots, grated
• 45 g Whole wheat flour
• 7 g Baking powder
• 1.71 pcs Eggs
• 1 1/2 tbsp Coconut oil, melted
• 3 7/8 tbsp Stevia powder
• 3/8 tsp Vanilla extract
• 1 1/4 tsp Cinnamon, ground
• 30 g Walnuts, peeled, quartered
• 7/8 tsp Orange zest, finely grated
• 75 g Ricotta
• 50 ml Orange juice
• 50 ml Light whipping cream

Method

1. Mix dry ingredients in a bowl: flour, cinnamon, baking powder (exception: sweetener).
2. In another bowl, whisk together eggs, sweetener (7 tablespoons), and oil.
3. Gradually add the flour mixture to the egg mixture.
4. Add a teaspoon of orange peel and 70ml of freshly squeezed orange juice.
5. Stir in coarsely chopped walnuts and grated carrots.
6. Dose the dough into silicone muffin cups, or into souffle forms if you want to make mini cakes.
7. Preheat oven to 180°, and bake the muffins for approx. 50 minutes.
8. Meanwhile, make the frosting: beat at medium until frothy and beginning to thicken, then increase to medium-high speed and beat until you start to see trails left by the beaters.
9. In another bowl, mix the ricotta with 2 tablespoons of sweetener and the remaining orange peel and juice.
10. Carefully fold the cream into the ricotta.
11. Decorate the muffins.
12. Enjoy!