Preheat oven to 175 degrees Celsius. (never cook recipes containing almond flour too high as it burns easily).
Finely grate the carrots and place them in a small bowl. Pour the honey over the carrots and place them in the fridge for 20 minutes.
Cover the dates with boiling water in a separate bowl and let them sit for 20 minutes also. When they are nice and soft, you can easily remove the pit inside.
In a mixing bowl or thermomix - add eggs, carrot mixture, dates, vanilla extract, yoghurt, melted coconut oil and blend well until the mixture is runny.
Add the remaining dry ingredients to the mixture and mix further until all combined into a thick paste.
At the final stages, add the bicarbonate of soda to the top of the mixture and pour the 2 tablespoons of lemon juice on top. This will fiz at first. Turn the mixer on again to ensure that all final ingredinents are all blended well.
Pour the mixture into bleach free baking cup cake holders linned within a 12 tin muffin tray and bake in a preheated oven at 175 degrees Celsius for 30 minutes. You can also make a carrot cake with this mixture but you will need to adjust the cooking time.
You do not want the mixture to be too runny. If it is, simply add a little more almond flour to accommodate.
Drip your yoghurt to thicken or make some creme fraiche for best results as this will make it thick and creamier.
Combine butter (that has softened at room temperature) with yoghurt and mix well.
Gradually add the honey followed by the lemon juice. You don't have to use all the lemon juice if you don't want to, pending on preferred taste.
This recipe can make a locely carot cake or regular sized muffins or minni muffins.
Cooking Time for cake or muffins
The cake baking time is approximately 50 minutes
The muffin standard cup size makes approximately 12 with a bit left over to make mini muffins. The standard muffin size cook time is approximately 30 minutes and the smaller mini size usually takes 20 minutes cooking time.