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    Carrot cup cakes: Gluten free, no added sugar

    Prep time: 10 minutes
    Cooking time: 35 minutes

    4 carrots, grated
    1 cup of desiccated coconut
    5 eggs
    1 tsp baking powder
    1 cup of raisins
    4 Stevia tabs
    1 tsp of vanilla essence
    1 tbs coconut oil
    1 tsp cinnamon
    2 heaped tbs flaxseed meal

    – Preheat oven to 160 degrees.
    – In a bowl crack 5 eggs and whisk.
    – Grate carrots and add raisins.
    – Melt coconut oil in a pan on low heat then add to bowl
    – Add baking powder, stevia, vanilla essence, cinnamon, coconut and flaxseed meal
    – Stir well.
    – Place patty pans in a cup cake tray and add ingredients
    – Place in oven for 30-35 minutes
    – Check with a fork or knife to make sure mixture is cooked through
    Note: Taste test before placing mixture into pans. You may want to add additional stevia, cinnamon or vanilla to suit taste.
    Optional extra: 100g of Walnuts can also be added

    Frosting (optional)

    100g of light cream cheese
    2 tsp cinnamon
    1 tbs coconut oil
    3 tabs of stevia
    1 tsp vanilla essence

    – Place cream cheese in a bowl with cinnamon, coconut oil, stevia and vanilla essence
    – With a fork or electric beaters, beat or stir the cream cheese until an even consistency.
    – Add extra cinnamon, vanilla or stevia if required.
    – Using a spoon or knife, spread frosting onto carrot cake when removed from oven

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