Serves 10

Ingredients

• 125 g self raising flour
• 125 g almond flour
• 1 tsp. mixed spice
• 1 tsp. bicarbonate of soda
• 50 g sultanas
• 20 g artificial sweetener
• 2 tbsp. agave nectar
• 120 g carrots, grated
• 80 ml olive oil
• 2 eggs
• 200 g plain yoghurt
• 200 g cream cheese
• 1 tbsp. agave nectar

Method

1. Preheat oven to 180°c /Gas Mark 4.
2. Place the self raising flour, almond flour, mixed spice and bicarbonate of soda in a bowl.
3. Then stir in the sultanas, Triple Zero sweetener, agave nectar and carrots.
4. Combine so the ingredients are evenly mixed.
5. Whisk the eggs in a bowl, and stir in the oil and yoghurt.
6. Pour this mix-ture into the flour mixture.
7. Stir and combine.
8. Spoon the mixture into indi-vidual muffin cases and place them on a baking tray.
9. Bake in the preheated oven for 25 minutes.
10. Transfer on to a rack and cool.
11. Beat the cream cheese and agave nectar together in a bowl until they have a smooth consistency.
12. Spread cakes with this frosting and serve.

Nutritional Value

(per serving)

Calories 365 kcal
Total Fat 36 gm
Saturated Fat 12 gm
Carbohydrates 27 gm
Fibre 2 gm
Protein 8.6 gm