Raw Carrot Cupcakes
We’ve adapted a classical American dessert slightly and we’ve tried a raw version. Carrot cupcake is just an amazing dessert, perfectly smooth thanks to the carrot, tuned with a vanilla cream.
Cake & Dessert
Ingredients for 6 portions of a cake:
- 1 cup of walnut
- ½ cup of dates
- 1 cup of finely grated carrot
- 1 teaspoon of cinnamon
- 1/2 teaspoon of ginger
- A pinch of nutmeg
- A pinch of cloves
- A pinch of Himalayan salt
Ingredients for raw/vegan cream:
- 1 cup of cashew nuts, pre-soaked
- 1 spoon of coconut oil
- 6 dates, pre-soaked
- A pinch of salt
- 1 teaspoon of lemon juice
- A vanilla seed pod
Firstly, mix walnuts with dates and spices, then add finely grated carrot partly squeezed. Press final pastry into silicon muffin cups and let harden in a fridge.
Whip cream from cashews and dates. Flavour with salt, lemon juice and vanilla. Let cool in a fridge.
Once cream is done, lay it on carrot cupcakes with a decorating bag.