Carrot cake like grandma used to make - super moist, simple and full of flavor

This moist Easter carrot cake combines springtime freshness with soothing sweetness - without any refined sugar and with purely natural ingredients. Finely grated carrots, sweet dates and aromatic spices such as cinnamon and nutmeg provide a wonderfully spicy taste, while the airy coconut cream adds a melt-in-the-mouth touch. Lovingly decorated with mint and small carrot rolls, […]

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Table of contents

This moist Easter mühren cake combines spring-like freshness with soothing sweetness - without any refined sugar and with all-natural ingredients. Finely grated muesli, sweet dates and aromatic spices such as cinnamon and nutmeg provide a deliciously spicy taste, while the light coconut cream gives the whole thing a melt-in-the-mouth flavor. Lovingly decorated with mint and small carrot rounds, the cake is an eye-catcher on any Easter table. Whether as a dessert at brunch or as a healthy snack between meals - this cake brings pleasure and a good mood to your plate.

Done in: 1 hour and 30 minutes

Juicy carrot cake

Fruühlingshaft, juicy & natürlich süß – the perfect Easter cake without refined sugar.

Portions

6-8

People

Preparation time

hour

minutes

Ingredients

Für the dough
3 Eggs
200 g cleaned mouths
125 g Almond flour
40 g coconut flour
50 g Dates
30 g Olivesöl, e.g. PHENOLIO
20 g Honey, e.g. MANUKA
1/2 TL Baking powder (approx. 3 g)
Ginger, cinnamon, nutmeg and vanilla powder a pinch of salt
Für the cream
1 Can Coconut milk, only the thick white part
10 g Honey, e.g. MANUKA
2 EL Coconut flour
1 TL Agar-agar
1 small carrot
Mintblätter

Preparation

Soak the peeled dates in water for about twenty minutes. Peel the carrots and cut into pieces.
Mix the muesli, dates and oil in a bowl and whisk until smooth.
Whisk the eggs with the egg yolk very well for at least 5 minutes until the mixture is light and fluffy.
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 the ingredients well with a spatula and pour the mixture into the ramekins.
Bake in a preheated static oven at 180 degrees for about 40 minutes, test with a toothpick. If necessary, bake for a further 10 minutes in a fan oven.
Remove from the oven, leave to cool and prepare the cream in the meantime.
Remove the thick, white part of the coconut from the tin, place in a bowl with the honey and coconut flour and mix well.
Place two to three tablespoons of cream in a pan, heat for a few minutes so that it becomes liquid and the agar agar dissolves in it. After a few minutes, pour into the bowl with the rest of the white mixture and stir well.
Leave to cool and then place in the fridge to thicken. Fill the finished cream into a piping bag and decorate the surface of the cupcakes with it. Decorate with mint leaves and thinly sliced carrot strips and roll into lots of small carrots.

Artgerechte 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 a natural source of energy, packed with fiber, potassium, magnesium and antioxidants. They aid digestion, naturally nourish and add healthy sweetness to any snack.