These were absolutely delicious! I was going to meet a few girlfriends for a cozy evening and brought these crunchy yet moist and tangy carrot cake cupcakes. The walnuts and coconut adds crunch without being overbearing, and the tangy greek yogurt cream works perfectly with the cupcake. I highly recommend trying this out :)
ingredients:
- 3 eggs
- 2 bananas
- 15 soft dates, pitted
- 4 tablespoons oil (I used olive oil)
- 1 cup (1 dl) whole wheat flour
- 1,5 tsp baking powder (notaði vínsteinslyftiduft)
- 3 tsp ground cinnamon
- 1/2 tsp nutmeg
- 4 medium carrots (or 5 small)
-1/2 cup coconut flakes
- 1/2 cup walnuts
Cream:
- 1 cup (1 dl) greek yogurt
- 2 tablespoons agave syrup
- Grated zest and juice from half a lemon
- 2 tablespoons coconut milk
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Um dagin ætluðum við nokkrar vinkonur að hafa það kosy saman og því tilvalið að taka með sér einhvern góðan bakstur. Fyrir valinu voru þessar gulrótakökur sem brögðuðust ótrúlega vel. Ég mæli með að prófa og ekki sleppa kreminu, það vinnur mjög vel á móti kökunni :)
Mix together banana and dates until smooth
Mix together the banana date mash with eggs, cinnamon, baking powder, nutmeg and oil
Then add chopped walnuts and coconut flakes, as well as grated carrots
Bake at 180°C/350°F for 30mins.
While the cupcakes are baking, mix together the cream :) just whip together greek yogurt, agave syrup (or any other sweetener), coconut milk, lemon zest and juice. Refrigerate while the cupcakes are cooling
The recipe made 14 cupcakes
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- Amanda <3
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