CARROTS 'N CAKE

Who doesn't LOVE it?
Usually, this famous cake sounds healthier than it actually is. We got you! Today we to present you with this renewed Carrot cake cupcakes treat from De Hippe Vegetariër.

Dessert

VEGAN CARROT CAKE CUPCAKES

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Carrots n cake

Who doesn’t love it?! Carrot cake, Ohw yess.

Unfortunately, this famous cake sounds healthier than it actually is. Usually, it contains a very long ingredient list with unnecessary ingredients and is loaded with butter, oil and tons of refined sugars. So, because we’re not always in the mood for that kind of indulging we’re sharing these fab, all vegan Carrot Cake Cupcakes from De Hippe Vegetarier.

We love the variety of a carrot cake recipe for muffins/cupcakes. Wherein lies the difference between muffin and cupcake? It may be hard to tell the difference between the two. It should be pretty clear whether you’re eating a muffin of cupcake from the very first look and bite.

One similarity between cupcakes and muffins is the ingredients. Both usually contain flour, eggs, butter, sugar and milk. However, muffins are often believed to be the healthier option, which is why they can be eaten for breakfast. You can, however, have savory muffins, but not savory cupcakes.

The most obvious and visual difference between cupcakes and muffins is the frosting. Cupcakes are usually topped with creamy, sugary frosting. Muffins, on the other hand, may have a sugared top or a very thin glaze. So, with this healthy carrot cake recipe, you basically have a delicious blend of the two.

The carrot gives your homemade carrot cake a natural sweetness. To complement it, you add some coconut sugar to your mixture. And for all of those foodies who prefer their carrot cake a little bit less healthy, you can top your muffin with a big luscious dot of cream cheese.

You can totally make your own healthy vegan cream cheese. Relax, it’s super easy! You’ll only need these 3 ingredients.

Raw cashews – 2 cups, 2 tablespoons plain, unsweetened non-dairy yogurt,  1/2 teaspoon sea salt

 

*Let the raw cashews soak overnight.

*In a blender or food processor, blend until smooth, you can add a little water to make the blending easier.

*Add the yogurt and salt, pulse to combine. (If your blender has warmed the mixture, it’s best to take a little break and wait for it to cool down (you don’t want to kill the yogurt cultures with heat)

*Transfer to a clean container and cover. Let it sit out at room temperature for 24 hours. Taste your homemade cream cheese and add more sea salt if necessary. let the cream culture for another 12-24 hours if you prefer a stronger tang.

 

What we think are the standards for the perfect carrot cake? A slightly spicy taste, moist texture, a delicious subtle crunch, and the optional creamy topping.

Altogether, You have an easy carrot cake recipe with a great rewarding result that makes it worth it to keep this recipe in your dessert (or breakfast) rotation.

Enjoy!

WHAT

12 cupcakes

 12 oz / 350 g plant-based yogurt 

8.6 oz / 300 g oats 

3.2 oz / 90 g coconut sugar 

3 tablespoons baking powder 

1 1/2 teaspoon ground cinnamon 

1 1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg 

3 tablespoons flaxseed 

1/2 lemon zest 

2 carrots - grated 



Tools

Muffin or cupcake mold

Foodprocessor

Grater



HOW

  1. Preheat you oven to 350ºF / 175°C

  2. In a food processor; finely grind the oats and mix with coconut sugar, baking powder, cinnamon, ginger, nutmeg, flaxseed and lemon zest

  3. Spoon the yogurt and grated carrots true the mixture.

  4. Divide mixture over the cupcake mold and bake 30 - 35 min. 

  5. Serve with some grated carrot on top.

NOTE

We love to share this Vegan Carrot Cake Cupcake recipe with you, from De Hippe Vegetariër founded by Isabel Boerdam.

Isabel (28) has been a vegetarian since she was nine years old. In 2013 she started her popular foodblog De Hippe Vegetariër (The Trendy Vegetarian) and three years later published her book with the same name. In the meantime, Isabel has been able to turn her passion into her work and, as a vegetarian food expert, advises companies on how they can respond to the flexitarian trend. This year, Isabel launched the successful first edition of the National Week Zonder Vlees which became the start of a real movement in the Netherlands.

https://www.facebook.com/dehippevegetarier/

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