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!