makes 9

35 minutes


  • 100g oat flour, sifted⁠ (whizz porridge oats in a blender)⁠
  • 140g almond flour⁠ (ground almonds)
  • 1/4 tsp baking soda
  • 1 tsp nutmeg (optional)
  • 1 tsp cinnamon
  • 1 tsp flaxseed (optional)
  • 1 medium carrot, grated
  • 1 tbsp apple cider vinegar
  • 180ml plant milk of choice
  • 50g light plant based butter⁠

  • 170g Sweet Freedom CINNAMON SYRUP


  1. Preheat the oven to 180C.
  2. Lightly grease a muffin tray.
  3. In a large mixing bowl combine the butter, CINNAMON SYRUP, plant milk, apple cider vinegar, flaxseed and mix well, then fold in the grated carrot.⁠
  4. Now add the oat flour, almond flour, baking soda, nutmeg and cinnamon and mix all together well (if the batter is too thick, add a little more plant milk).⁠
  5. Pour the carrot cake batter into the muffin tray moulds and bake for 25-35 minutes, until golden brown and a skewer comes out clean. 

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