VEGAN MINI CARROT EASTER CAKE
This year’s easter is quite different than we have ever experienced. Maybe you can not celebrate with your family or loved ones as you want to protect yourself or them. Maybe you were meant to be on a holiday right now but had to postpone or cancel everything. Maybe you need to work today to protect and save the sick population. But at the end of the day, one thing has not changed: we all are full of love no matter if we give it to one each other virtually or face to face. Regardless of how far away we might are from where we would actually want to be, we can still spread this love and remind ourselves that we are in this together.
Thus, I wanted to create a recipe that fits easter and spread a bit of joy - and which cake does this better than a carrot cake? 🐣
RECIPE FOR VEGAN CARROT EASTER CAKE (approx. 6 mini cakes )
2 carrots
4 tablespoon flour
1/2 sweet potato
4 tablespoon oats
2 tablespoon chia seeds
2 tablespoon baking powder
1/2 squeezed lemon
1/2 tablespoon cinnamon
2 tablespoon tahini
3 tablespoon coconut yoghurt + more coco yoghurt for the “frosting”
4 tablespoon maple syrup
Put the sweet potato in the oven and bake it for around 20 min (200° fan setting)
Wash the carrots and grate them finely
In a different bowl add the chia seeds and yoghurt so that the chia seeds can soak up the liquid
Add all the other ingredients and mix thoroughly
When the sweet potatoes are soft add them to the mixture
Place the dough in 6 mini cake forms and bake them for around 30min (200° fan setting, the oven is already preheated from the sweet potatoes)
After 30min let the mini carrot cakes cool out for around 20min (I know it’s hard to wait!!)
Add the coconut yoghurt on top and if you like you can cut out “bunny ears” from carrots
Enjoy :)
