Individual carrot cakes with wholemeal flour – How to make them

They are delicious, fluffy and soft with carrot, wholemeal flour, coconut and flavored with cinnamon and nutmeg.

Number of tracks: 10

Preparation time: 20′

Baking time: 20-25′

What you will need:

• 70g peeled carrot
• 60g of coconut sugar
• 1 egg
• 55g of olive oil
• 65g of milk
• 20g grated coconut
• 100g wholemeal flour (soft)
• 1 tbsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1 pinch of salt
• 1 tbsp vanilla extract
• 30g grated walnuts

For the topping:

• 100g of cream cheese
• 30g of honey
• ½ tsp vanilla extract

For the garnish:

• Grated walnuts
• Cinnamon

How to make it:

1. Transfer the carrot to the food processor and cut it.
2. Add all the ingredients for the individual cakes in a bowl and mix well to homogenize the mixture.
3. Divide the mixture into 10 silicone molds for muffins, filling them almost to the top.
4. Bake in a preheated oven at 180°C for 20-25 minutes.
5. Remove from the oven and let them cool completely.
6. In a bowl, mix the ingredients for the coating until you have a homogeneous cream.
7. Cut all the cupcakes in half with a knife and add about 1 tbsp of the topping to each one.
8. Close the cakes and spread the rest of the coating evenly on their upper surfaces.
9. Sprinkle with grated walnuts and cinnamon.
10. Optionally, place the individual cakes in paper muffin cases.

Tips

• If the forms we use are not silicone, we will need to lightly oil them so that the cakes do not stick. Alternatively, we could use paper muffin cases.
• Do not open the oven before 20 minutes so that they do not deflate.
• To check if they are ready stick a toothpick in their center, if it comes out dry they are ready.
• To decorate with the coating, it would be good to let them cool completely first.

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