This moist Easter carrot cake combines springtime freshness with comforting sweetness – completely free of refined sugar and made with purely natural ingredients. Finely grated carrots, sweet dates, and aromatic spices like cinnamon and nutmeg create a wonderfully spicy flavor, while the airy coconut cream adds a melt-in-the-mouth touch. Lovingly decorated with mint and small carrot rolls, the cake becomes a showstopper on any Easter table. Whether as a dessert for brunch or a healthy snack in between – this cake brings joy and good vibes to the plate.
Ready in: 1 hour and 30 minutes
6-8
People1
hour30
MinutenIngredients
- For the batter
3 eggs
200 g peeled carrots
125 g almond flour
40 g coconut flour
50 g dates
30 g olive oil, e.g., PHENOLIO
20 g honey, e.g., MANUKA
1/2 tsp baking powder (approx. 3 g)
ginger, cinnamon, nutmeg, vanilla powder, and a pinch of salt
- For the cream
1 can coconut milk, only the thick white part
10 g honey, e.g., MANUKA
2 tbsp coconut flour
1 tsp agar-agar
1 small carrot
mint leaves
Preparation
- Soak the peeled dates in water for about twenty minutes. Peel the carrots and cut them into pieces.
- Mix carrots, dates, and oil in a bowl and blend with a whisk.
- Whisk the eggs with the yolk very well for at least 5 minutes until the mixture is light and frothy.
- Now add the carrot and date puree, then the spices, a pinch of salt, baking powder, and finally the almond and coconut flour.
- Mix all ingredients well with a spatula and fill the batter into the molds.
- Bake in a preheated conventional oven at 180 degrees for about 40 minutes, performing the toothpick test. If necessary, bake for an additional 10 minutes with convection.
- Remove from the oven, let cool, and prepare the cream in the meantime.
- Take the thick, white part of the coconut milk from the can, place it in a bowl with the honey and coconut flour, and mix well.
- Place two to three tablespoons of cream in a saucepan, heat for a few minutes until it becomes liquid, and dissolve the agar-agar in it. After a few minutes, add it to the bowl with the rest of the white mixture and stir well.
- Let cool, then place in the refrigerator to thicken. Fill the finished cream into a piping bag and decorate the surface of the cupcakes with it. Garnish with mint leaves and thinly sliced carrot strips, rolling them into many small carrots.
Species-appropriate Food Facts
Carrots are an excellent source of beta-carotene, which is converted into vitamin A in the body – essential for healthy eyes, skin, and a strong immune system. They also provide valuable fiber and are low in calories.
Dates are natural energy providers, packed with fiber, potassium, magnesium, and antioxidants. They promote digestion, provide natural satiety, and bring healthy sweetness to any treat.
Lab-tested
Non-GMO
No artificial additives
UV-protected glass
Gluten-free
Lactose-free
Vegan
Product listed on the Cologne List®
100% vegetarian fermentation