MAKES APPROX. 20 MINI CUPCAKES
If I were going to eat cake, it would always be carrot cake. This is a slightly healthier twist on an old-fashioned version, made in miniature sizes so you don’t overindulge.
For the cakes:
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 3 teaspoons ground cinnamon
- 3 teaspoons ground ginger
- a pinch of sea salt
- a pinch of vanilla powder or 1/2 teaspoon of vanilla extract
- 6 medium carrots, washed (unpeeled) and finely grated
- 2 medium eggs, preferably free-range or organic, whisked
- 1 x 10-ounce can of coconut milk
- 1 teaspoon coconut syrup
For the icing:
- 1 cup no-aroma coconut butter (not oil)—remove from the fridge 10 minutes before using
- juice of 1 orange, zest of 2 oranges, with some kept aside to garnish
- a pinch of vanilla powder or a teaspoon of vanilla extract
Preheat the oven to 400°F. Line a tray with 20 cupcake liners.
Mix the dry ingredients together in one bowl. Mix the carrots, eggs and coconut milk together in another. Combine the wet and dry mixtures and spoon into the liners—you can fill them to the top, as these cakes don’t rise very much.
Cook for 30 minutes, until they are golden and a skewer comes out clean when inserted into the middle. Then leave to cool on a wire rack.
To make the icing, whisk all the ingredients together until smooth, reserving a little of the zest to sprinkle over the top. Spread the icing on top of each cooled cake with a knife. Put the cakes into the fridge for 10 minutes for the icing to firm up, then serve decorated with the reserved zest.