The post This Vegan No-Bake Carrot Cupcake is the Ultimate Dessert appeared first on falafelandcaviar.com.
]]>Ingredients:
- 1 cup of grated carrots
- 1 cup of oats
- 1/2 cup of almond flour
- 1/4 cup of coconut oil
- 1/4 cup of agave nectar
- 1/4 cup of almond milk
- 1 teaspoon of vanilla extract
- 1 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- A pinch of salt
For the cream cheese frosting:
- 1 cup of cashews, soaked overnight
- 1/4 cup of coconut oil
- 1/4 cup of maple syrup
- 2 tablespoons of lemon juice
- 1 teaspoon of vanilla extract
- A pinch of salt
Instructions
- In a food processor, blend together the oats, almond flour, coconut oil, agave nectar, almond milk, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Add the grated carrots to the mixture and pulse until they are evenly distributed.
- Line a muffin tin with paper liners and spoon the mixture into each one, filling them about 3/4 of the way full.
- Use the back of a spoon to press the mixture down firmly, creating a flat surface.
- Place the muffin tin in the refrigerator for at least 30 minutes to allow the cupcakes to firm up.
- While the cupcakes are chilling, make the cream cheese frosting. Drain the cashews and add them to a blender or food processor along with the coconut oil, maple syrup, lemon juice, vanilla extract, and salt. Blend until smooth and creamy.
- Once the cupcakes are firm, remove them from the muffin tin and spread a generous dollop of cream cheese frosting on top of each one.
- Garnish with shredded carrots, chopped nuts, or a sprinkle of cinnamon, if desired.
- Enjoy your delicious and healthy vegan no-bake carrot cupcakes!
The post This Vegan No-Bake Carrot Cupcake is the Ultimate Dessert appeared first on falafelandcaviar.com.
]]>The post Craving Carrot Cake? It Doesn’t Get Easier Than This appeared first on falafelandcaviar.com.
]]>Ingredients:
- 1½ tablespoons butter, melted
- 2 tablespoons brown sugar
- ¼ teaspoon vanilla
- 3 tablespoons milk
- ¼ cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- 2 tablespoons finely shredded carrot
Frosting
- 2 tablespoons cream cheese
- 1 tablespoon butter, softened
- ¼ cup confectioners’ sugar
Instructions:
- Combine the melted butter, brown sugar, vanilla, milk, flour, baking powder, and cinnamon in a mug. Stir or whisk the ingredients until smooth. Fold in the shredded carrots.
- Microwave the mug cake for one to one-and-a-half minutes. Begin checking at 1 minute. The cake should look set but not overcooked and dry.
- Allow the cake to cool before topping with whipped cream, cream cheese glaze, or powdered sugar.
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]]>Shredded Carrots
Big chunks of carrots won’t give your cake the fluffy texture that this dessert is best known for. To achieve the soft and mouth-watering texture that you’re aiming for, make sure to use one of the smaller settings on your grater.
(@recipesofholly)Extra Ingredients
Carrots are the main ingredient in this delicious cake, but they’re not the only ones that can take its taste to the next level. Feel free to get creative with extra ingredients, but keep in mind some of them won’t bring the best out of your cake. Pineapple and coconuts are best avoided because your cake will be too moist and have a different flavor if you use them.
Rushing the Process
Carrot cakes require a lot of patience, especially once it’s time to finish things up with frosting. You’ll be tempted to rush this step, but it’s important to give your cake some time to cool down so your frosting wouldn’t melt once you add it on top.
The post Avoid These Three Mistakes to Take Your Carrot Cakes to the Next Level appeared first on falafelandcaviar.com.
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