Healthy Carrot Cake Muffins - with Lemon Ricotta Frosting

These wholesome carrot cake muffins are packed with nourishing wholefoods like almond meal, walnuts, extra virgin olive oil, and grated carrot for long-lasting energy and fibre to keep you feeling full. Naturally sweetened with currants and a touch of brown sugar, and spiced with cinnamon and ginger for anti-inflammatory support, they’re finished with a lighter lemon-ricotta frosting - a satisfying, dietitian-approved twist on a classic café treat.

Cake ingredients
1 cup plain wholemeal flour
2 tsp baking powder
1 cup almond meal
1 tsp cinnamon
½ tsp ginger
⅓ cup brown sugar
3 eggs
⅔ cup extra virgin olive oil
1 tsp vanilla
2 medium carrots, grated
¾ cup chopped walnuts
⅓ cup currants

Icing ingredients
1 cup ricotta
1 tsp vanilla
Finely grated rind of 1 lemon
1-2 tbsp maple syrup, to taste

Method
– Preheat oven to 180°C fan-forced.
– Combine flour, almond meal, brown sugar, cinnamon, ginger & baking powder in a large bowl and mix.
– In another bowl, whisk together the eggs, extra virgin olive oil & vanilla.
– Pour wet ingredients into dry. Mix with grated carrot, currants & chopped walnuts.
– Spoon mixture evenly into muffin moulds and bake for around 20 minutes, or until golden and springy to touch.
– Cool in tins for 10 minutes before icing.
– For the icing, blend or whisk all ingredients until smooth and creamy. Spoon or pipe over cooled muffins.