Zesty Carrot Cakes

Zesty Carrot Cakes with Cashew Coconut Cream. These were given the thumbs up from husband and my little on today. I added lemon zest to the carrot cakes to add extra vitamin C and you can also add it to the topping. I recommend making the cashew icing first so it can be refrigerated for an hour and allow the cupcakes to fully cook before piping the icing. 

Cashew Coconut Icing 

Ingredients 

• 2 cups raw cashews (soaked for 20 mins in boiling water)
• 5 tablespoons coconut cream
• 2 tablespoons maple syrup
• 1 teaspoons vanilla extract

Directions

1. Place all the ingredients into a high speed blender and blend until the mixture is smooth,
2. Remove the mixture from the blender into a bowl and place in the fridge for an hour to harden,
3. Remove from the fridge, give the mixture a stir and then place into a piping bag to swirl onto the cupcakes.
4. Enjoy straight away or place the cupcakes in the fridge to enjoy later!

Carrot cupcakes 

Dry ingredients 

• 1 and 1/2 cups gluten free flour (or normal if you prefer)
• 3/4 cup coconut sugar 
• 2 teaspoons baking powder 
• 1 teaspoon cinnamon 
• 1/2 teaspoon nutmeg 
• A pinch of Himalayan or Celtic sea salt 

Other ingredients 

• 3/4 cup water 
• 1/2 cup extra virgin olive oil 
• 1 tbsp apple cider vinegar (from mother)
• 2 medium carrots grated 
• 1 cup chopped walnuts 
• Zest of one lemon 

Directions 

1. Preheat the oven to 180C fan based 
2. Mix the dry ingredients in a bowl until evenly combined. Then addd the water, extra virgin olive oil and apple cider vinegar and mix through until well combined. 
3. Stir through the carrots and then the walnuts and lemon zest and mix well. 
4. I used a 1/3 cup measure to spoon the mix into cupcake holders 
5. Bake in the oven for 18-25 minutes. Check after 18 minutes as they cook quite quickly. 
6. Leave to cool and then top with the cashew cream, some more chopped walnuts and extra lemon zest. 
7. Enjoy!