so, its my lovely mothers birthday tomorrow and have decided to make some decadent treats for a birthday 'surprise' breaky. dear Theodore and i are going down to my parents place early in the morning to them both and my brother too. i couldn't believe my eyes today how lovely Theo was today, going to the shop and buying a beautiful bunch of flowers for mum and also a really tasteful vase too. i couldn't believe he had picked them! (although i must note he does have a particularly wonderful eye)
...so he has some lovely gifts for her and i though well, i better do something nice also. so what better than some vegan mini carrot cakes which will not only energise us for the day, but we don't have to feel guilty about eating them!
EASY vegan mini carrot cakes with coconut cream frosting
ingredients
cake
3 medium carrots
1 cup of walnuts (blended)
1/2 cup of desiccated coconut
1/4 cup of coconut oil (melted)
2 tablespoons of mixed peel (i use Theo's homemade one)
1 tablespoon of orange rind, grated
1 teaspoon of maple syrup
1 cup of dates and figs (you choose, or both)
1 tablespoon of cinnamon
1 teaspoon of allspice
1 teaspoon of nutmeg
topping
1 cup of coconut cream
2 tablespoons of maple syrup
1 teaspoon of coconut sugar
1 teaspoon of cinnamon
method
-grate carrots, not including tops
-blend the walnuts in grinder but you can have some chunky for texture
-melt coconut oil in pan
-soak dates and figs in boiling water for ten minutes and when soft cut finely into a paste-like consistancy
-place all the cake ingredients in a bowl and mix together
-put cake mix into little cupcake holders
-to make the topping mix all ingredients together and put in fridge overnight
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