Carrot Muffin Pull-Apart Cake
recipe

A delightful and moist pull-apart cake filled with the goodness of carrots, nuts, and optional raisins. Perfect for breakfast or a sweet treat!
Preparation Time: 15 minutes
Baking Time: 30 minutes
Serving Size: 12 servings

Ingredients:

- 2 dl finely grated carrots
- 2 dl sugar
- 1 dl red palm oil
- 3 eggs
- 2 dl all-purpose flour
- 1 dl almond flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 dl nuts (e.g., walnuts or hazelnuts)
- 1 dl raisins (optional)

Instructions:

1. Preheat the oven to 175°C (fan oven 160°C).
2. Grease a muffin or pull-apart cake pan.
3. In a bowl, combine the grated carrots, sugar, and red palm oil.
4. Add the eggs one at a time, mixing well after each addition.
5. In another bowl, mix the all-purpose flour, almond flour, baking powder, cinnamon, and salt.
6. Combine the dry ingredients with the wet ingredients and mix until smooth.
7. Gently fold in the nuts and raisins (if using).
8. Pour the batter into the prepared pan and smooth the surface.
9. Bake in the oven for about 25-30 minutes or until the cake is golden brown and cooked through in the center.
10. Allow to cool slightly before serving. Enjoy warm or at room temperature!

Nutritional Information (per serving):

- Calories: 180
- Protein: 3g
- Carbohydrates: 25g
- Fat: 8g
- Fiber: 2g
- Sugar: 10g

Reviews: 4.53 (67 reviews) ★★★★★ share