If I were going to eat cake, it would always be carrot cake. This is a slightly healthier twist on an old-fashioned version, made in miniature sizes so you don’t overindulge.
You’ll Need (makes approx. 20 mini cupcakes)
- 300g almond flour
- ½ teaspoon bicarbonate of soda
- 3 teaspoons ground cinnamon
- 3 teaspoons ground ginger
- A pinch of sea salt
- A pinch of vanilla powder or½ teaspoon of vanilla extract
- 6 medium carrots, washed(unpeeled) and finely grated
- 2 medium eggs, preferably free-range or organic, whisked
- 300ml coconut milk (from a tin,not a carton)
- 1 teaspoon coconut syrup
For the icing:
- 250g no-aroma coconut butter (not oil) – remove from the fridge 10 minutes before using
- Juice of 1 orange
- Zest of 2 oranges, with some kept aside to garnish
- A pinch of vanilla powder or a teaspoon of vanilla extract
- Preheat the oven to 200°C/180°C fan/gas 6.
- Line a tray with 20 cupcake cases. Mix the dry ingredients together in one bowl. Mix the carrots, eggs and coconut milk together in another. Combine the wet and dry mixtures and spoon into the cases – you can fill them to the top, as these cakes don’t rise very much. Cook for 30 minutes, until they are golden and a skewer comes out clean when inserted into the middle. Then leave to cool.
- To make the icing, whisk all the ingredients together until smooth, reserving a little of the zest to sprinkle over the top. Spread on top of each cooled cake with a knife. Put into the fridge for 10 minutes for the icing to firm up, then serve.
This recipe appears in my book Cook. Nourish. Glow.