Carrot, Orange And Ginger Cakes With Mascarpone

• 2 tbsp poppy seeds
• 1 medium carrot, peeled and grated
• 3 cups ground almonds
• 1 cup crushed walnuts
• 1/2 cup melted coconut oil or butter
• 1 cup coconut sugar
• 2 None oranges, peel grated
• 4 large eggs
• 1 tsp ground cinnamon
• 2 tsp ground ginger
• None None FOR THE TOPPING
• 1 cup mascarpone cheese
• 1/2 cup pumpkin seeds
• 2 tbsp poppy seeds

1. Preheat the oven to 325u0b0F. Grease eight cups of a Texas muffin pan, or a 9-inch round cake pan.
2. Mix all ingredients in a large bowl until well combined. Divide mixture between the muffin cups or spoon into cake pan.
3. Bake for 30-35 mins (40-45 mins for cake pan) or until toothpick inserted into center comes out clean. Cool in pan 10 mins. Remove from pan; cool completely on wire rack.
4. Top each cake with some mascarpone, a few pumpkin seeds and a sprinkle of poppy seeds.

poppy seeds, carrot, ground almonds, walnuts, coconut oil, coconut sugar, oranges, eggs, ground cinnamon, ground ginger, topping, mascarpone cheese, pumpkin seeds, poppy seeds

Taken from recipes-plus.com/api/v2.0/recipes/36419 (may not work)