Carrot, Cardamom & Walnut Muffins

For the Muffins

125g/4.5oz almond flour
15g/0.5oz coconut flour
1 tbsp baking soda
1/2 tsp salt
1 tbsp ground cinnamon
1 tsp ginger powder
1/2 tsp ground nutmeg
10g/2 tsp crushed cardamom seeds
2 eggs
75ml/2.5fl oz melted coconut oil
80ml/2.75fl oz honey
10ml/2 tsp vanilla extract
50g/2oz grated carrots
50g/2oz chopped walnuts

For the Coconut Frosting

400ml/13.5fl oz can of coconut cream
60g/2oz yoghurt
60g/2oz coconut oil
5ml/1 tsp vanilla extract
1/2 tsp salt
50ml/1.75fl oz honey

1. For the Frosting
2. Refrigerate can of coconut cream overnight.
   
3. Carefully take chilled coconut cream out of the refrigerator the following day, and open it without disturbing the solidified layer. Scoop this layer out leaving the clear liquid behind.
   
4. In a mixer, beat this cream to soft-peaks.
   
5. Add in yoghurt, coconut oil, vanilla, salt, and honey.
   
6. Chill for about 4 hours.
7. For the Muffins
8. Prepare a muffin pan with liners.
   
9. In a bowl, sift together all dry ingredients(almond flour, coconut flour, baking soda, salt, cinnamon, ginger powder, and nutmeg).
   
10. In a separate bowl, mix the wet ingredients (eggs, cardamom seeds, coconut oil, honey, vanilla).
    
11. Fold in the dry ingredients into the wet.
    
12. Add in grated carrots and half of the chopped walnuts.
    
13. Pour the batter into the individually-lined muffin tin.
    
14. Bake in a 175C/350F oven for about 20 minutes.
    
15. Allow to cool completely before frosting.
    
16. Top with chopped walnuts for garnish.

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