Foodtactics

Vegan Carrot Cake Cupcakes

carrot cake cupcakes bite

When I enter a café and there is Carrot Cake, I don’t have to think long about which cake to choose. Carrot Cake it is. Preferably nice and juicy with a creamy frosting. Since I first ate Carrot Cake a few years ago, this was a piece of the cake Harry had baked for his mother’s birthday. And I was right over the moon. Since then, we’ve been baking it for each other’s birthdays each year.

Friday evening it came over me again: the irrepressible desire for a piece of this juicy delicacy. I only had one problem: my favourite recipe is unfortunately full of butter, cream cheese and refined sugar. That’s okay every now and again, but I found that a healthier version had to be found. And so on Friday night I took my favorite recipe and turned it into a vegan, healthier cupcake version. And trust me: I am VERY satisfied with the result! Make sure you try it!

2 chia eggs (1 tbsp chia seeds + 3 tbsp water = 1 chia egg)
90 g coconut sugar
35 g date syrup
125 g margarine
225 g spelt flour
1 tbsp baking powder
1½ tsp ground ginger
½ tsp cloves
1 tsp ground cinnamon
1 apple
200 g carrots
1 organic orange, zest and juice

For the icing:
200g coconut yoghurt
½ pack agar agar (7 g)
1 tbsp date, agave or maple syrup
1 organic orange, juice and zest
handful of walnuts

Preheat the oven to 180ºC and grease a muffin tin with margarine.

Mix chia eggs, coconut sugar, date syrup and margarine in a bowl. Stir well to combine. Add flour, baking powder and spices and stir again.
Peel apple and carrots and grate. Add to the batter along with orange juice and zest.
Using two spoons, transfer batter to the muffin tin, filling each one up to about three quarters. Bake in the oven for about 35 minutes. Muffins should be golden brown and inserted skewer should come out clean. Leave the muffins to cool for about 5 minutes, then take them out onto a baking rack to cool completely.

Meanwhile make the icing by mixing the coconut yoghurt with the syrup and orange zest. Squeeze orange and heat up the juice with agar agar in a small pot. Bring to a boil whilst stirring constantly. Then remove from heat and add juice to the yoghurt. Stir well, then let the icing cool down in the fridge for about 10 minutes.

Muffins should have cooled down by now. Take the icing out of the fridge, stir once more and decorate the muffins with it. Add chopped walnuts on top. Cupcakes are best kept in the fridge.

Ingredients

2 chia eggs (1 tbsp chia seeds + 3 tbsp water = 1 chia egg)
90 g coconut sugar
35 g date syrup
125 g margarine
225 g spelt flour
1 tbsp baking powder
1½ tsp ground ginger
½ tsp cloves
1 tsp ground cinnamon
1 apple
200 g carrots
1 organic orange, zest and juice

For the icing:
200g coconut yoghurt
½ pack agar agar (7 g)
1 tbsp date, agave or maple syrup
1 organic orange, juice and zest
handful of walnuts

Tactic

Preheat the oven to 180ºC and grease a muffin tin with margarine.

Mix chia eggs, coconut sugar, date syrup and margarine in a bowl. Stir well to combine. Add flour, baking powder and spices and stir again.
Peel apple and carrots and grate. Add to the batter along with orange juice and zest.
Using two spoons, transfer batter to the muffin tin, filling each one up to about three quarters. Bake in the oven for about 35 minutes. Muffins should be golden brown and inserted skewer should come out clean. Leave the muffins to cool for about 5 minutes, then take them out onto a baking rack to cool completely.

Meanwhile make the icing by mixing the coconut yoghurt with the syrup and orange zest. Squeeze orange and heat up the juice with agar agar in a small pot. Bring to a boil whilst stirring constantly. Then remove from heat and add juice to the yoghurt. Stir well, then let the icing cool down in the fridge for about 10 minutes.

Muffins should have cooled down by now. Take the icing out of the fridge, stir once more and decorate the muffins with it. Add chopped walnuts on top. Cupcakes are best kept in the fridge.