September 13th, 2015
From Sweet Goodness by Patricia Green and Carolyn Hemming.
Lightly grease or spray with cooking oil 10 cups in an individual brownie pan or a 12-cup muffin tin. Add water to the empty cups to prevent burning. Preheat the oven to 350°F (180°C).
For the cakes, place the millet, coconut and oat flours, psyllium, baking powder, baking soda, cinnamon and salt in a large bowl and whisk to combine. In a separate small bowl, whisk together the eggs, honey, grapeseed oil, sugar and ginger. Stir the grated carrot into the egg mixture. Stir the carrot egg mixture into the flour mixture until fully incorporated. Fill ten of the brownie or muffin tins halfway.
Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean and the edges of the cakes are golden. Let cool completely in the pan.
For the frosting, beat the cream cheese in a stand mixer or in a bowl with a handheld mixer until smooth. Add the yogurt and honey gradually, while the machine is running on low, until incorporated. Stir in the zest and vanilla and mix well. Decorate the cakes as desired, using about 2 Tbsp (30 mL) of frosting per cake. Any leftover frosting can be kept refrigerated in an airtight container for up to a week.
STORAGE Room Temperature: airtight container, 4 days; Refrigerator: airtight container, 1 week; Freezer: airtight freezer container, 3 weeks.
Energy 280 calories; Protein 6 g; Carbohydrates 38 g; Dietary Fiber 4 g; Fat 11 g; Sugar 24 g; Cholesterol 50 mg; Sodium 190 mg