Carrot Cup cakes with Coconut cream, Turmeric and Saffron Frosting
Spicy, Quirky and Serendipitous
Spicy, Quirky and Serendipitous
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Ingredients

  • 1/2 cup all purpose flour
  • 1/2 cup almond flour
  • 1 tsp baking powder
  • 2 eggs
  • 1 tsp chia seeds soaked in 3 tsps of water for 10 minutes
  • 1 cup of grated carrots
  • I can of coconut milk refrigerated for about 4-5 hours
  • 2 tablespoons of sugar

Instructions

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