Weekends we eat cake but the last one is just over and the next one is 108 hours away. What to do....What to do!!!! Because the rule - my rule - is that I only make cake for weekends (or special occasions) I decided to bend the rules and bake cake as muffins! Shhhhhhh. Don't tell the kids or they may catch on and start bending all the rules. Adjusted bed time based on international time zones ..... hmmmmmm.
Back to the cake - I mean muffins ....
Carrot cake - ummm - carrot muffins - is a favourite. Sometimes I think the family ask for it based on the delicious topping. That creamy topping with lemon zest and crushed pecans is good enough to eat tubs full. What I love about this recipe is that most of the ingredients could be part of any wholesome lunch or supper. Freshly picked carrots, nutritious cassava and chickpea flour with a healthy dose of wonderful wintery spices. Delicious. It also freezes well so if you double the batch you can safely freeze the muffins for a future emergency.
CARROT CAKE MUFFINS:
1 1/2 Cup Chickpea and Cassava flour blend
3/4 Cup Coconut Blossom
1/2 Cup Olive Oil
1/2 Cup Apple Sauce
2 Cups Carrot (course grated)
1/2 Cup Raisins (soaked in strong rooibos)
1/2 Cup Pecans (soaked overnight and rinsed)
3/4 Cup Dessicated Coconut
1 tsp Cinnamon
1/2 tsp Salt
1/2 tsp Nutmeg
1/2 tsp Ginger
1 tsp Bicarbonate of Soda
1 tsp Baking Powder
Beat the apple sauce, coconut blossom and olive oil. Sift flour with the spices, sodium bicarbonate, baking powder and salt. Then mix the wet with dry ingredients. Lastly stir in the grated carrots chopped pecan nuts, dessicated coconut and raisins.
Oil your muffin tray. Then carefully scoop the mix in. Do not overhandle it or the cake will be doughy. At 160 C bake the muffins for about 40 minutes - or until cooked. While the muffins cool mix your topping.
VEGAN CARROT CAKE TOPPING:
1 Cup Raw Cashew nuts (soaked and rinsed overnight)
2 tablespoons Maple Syrup
2 Lemons, juice and zest
VEGETARIAN CARROT CAKE TOPPING:
1 Cup Goats Milk Cream Cheese
2 tablespoons honey
2 Lemons, juice and zest
Simply blend the ingredients well. You will probably need to add a couple tablespoons of water to the Cashew topping. Once the muffins are cool, spread the topping and sprinkle extra crushed pecan nuts! It is best eaten the following day if you can hold back the enthusiastic hordes!
The weather is too hot for tea, but spicey iced tea with these chilled muffins is a perfect midday treat. Best I stop writing before the muffins are all gobbled up
