Carrot cupcakes with cashew cream and carrot power

Carrot cupcakes with cashew cream and carrot power

I have eaten tons of different carrot cakes – with pineapple, coconut, a lot of ginger or a pinch of pepper. But most of all I like this classic cinnamon cake under a thick layer of white cream. I would say the very simple traditional one. I love the simplicity of it. At this recipe you will taste a  flavour of very traditional carrot cake with a twist in the topping. Instead of traditional one I used very popular recently cashew cream. It just goes so well with the rest. Also a bit of yoghurt will make these cupcakes extremely moist and they stay fresh longer.

Bon apetite!

For the cupcake

  • 225 g flour
  • 110 g melted and cooled butter
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 2 large carrots – 250g, grated
  • 125 ml maple syrup
  • 2 eggs, preferably at room temperature
  • (optional) 50 g hazelnuts -roughly chopped
  • 100 g plain Greek yogurt
  • 1 teaspoon vanilla extract

For the cashew cream

  • 100 g cashew nuts
  • 120 ml almond milk
  • 2 teaspoons of lemon juice
  • 2 teaspoons agave syrup

For the carrot poudre

  • 2 carrots



Day before make a cashew cream and carrot powder.

For the cashew cream: place all the ingredients in a bowl and leave over night. Next day blend until smooth. Spread on the cakes.

To make carrot powder, cut or grate carrot very thin (about 0,25 mm) , place on baking tray and bake at 75 degrees for 45-60 min. They need to be very dry. Then blend them and use on top of cakes or salads

  1. Preheat oven to 180 degrees . Line the muffin tray with cupcake papers
  2. In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, ginger and nutmeg. Blend well.
  3. In a medium mixing bowl, combine the grated carrots, chopped nuts , the eggs. Then add the yogurt and vanilla and mix well. Add cooled butter.
  4. Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Divide the batter evenly between the cupcake cups. Bake  for 20 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
  5. Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.


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