Ingredients:

3/4 cup Organic Coconut Flour

1/4 cup Organic Almond Flour

12 Eggs Fresh or THRIVE Whole Egg Powder – reconstituted

8 tbsp Milk (coconut milk,  1/2 & 1/2 or water) I used 1/2 & 1/2

1/2 cup Greek Yogurt

1 tsp Apple Cider Vinegar

1 tsp THRIVE Baking Soda

1 tsp THRIVE Baking Powder

2 tsp Cinnamon

1/2 tsp Sea Salt

4 tbsps Raw Honey or Stevia ( I used THRIVE Honey Crystals, less carbs than fresh honey)

1 cup THRIVE Carrot Dices – reconstituted

1/2 cup Unsweetened Flaked Coconut

1/2 cup THRIVE Pineapple Chunks– reconstituted

1/2 cup Raisins

1/2 cup nuts if you like

Directions:

1. Combine all wet ingredients into a large mixing bowl

2. Combine all wet ingredients in a separate bowl

3. Mix together wet and dry ingredients

4. Add fruit, stir then let sit for 5 minutes

5. Pour batter into greased muffin pans

6. Bake at 400 degrees for 10-15 minutes. Time varies with mini, regular or jumbo muffins.

I admit it…

I love Carrot Cake…

Can’t eat like that anymore but this is a pretty darn good substitute.

Enjoy!