If there's one thing I can't resist, it's carrot cake. This weekend I'm baking my famous (well, to my husband anyways) carrot cake muffins—they're grain-free and paleo, they've got no refined sugars, a good serving of fiber and only the healthy fats! Try them for brunch this Sunday with some honey-whipped goat's cheese, homemade latte's and a simple fruit salad. 

Ingredients:

1 cup almond flour

1/4 cup coconut flour

1 tsp baking soda

1 tsp pumpkin pie spice

2 tsp cinnamon

1/4 tsp sea salt

4 medium-sized carrots, chopped in Cuisinart or grated

1/2 cup almond milk

1/3 cup maple syrup

3 eggs, whisked

1 tsp vanilla

1/4 cup walnuts

1/4 cup raisins

Method:

Preheat oven to 350. Mix all wet ingredients in one bowl, all dry in another, except for the raisins and walnuts. Mix together until smooth and add remaining dry ingredients. Grease or line your muffin tin and pour a heaping tablespoon into each section. Bake for approx. 20-25 minutes until spongy to the touch. Let cool. While you don't need icing—a little grass-fed butter is just perfect—sometimes you wanna get wild! You could try whipping up some goat's cream cheese with a little vanilla and honey to sweeten and throw a dollop on top!