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
• Water

Instructions:
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.