Swedish carrot cupcakes with lime topping

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Prep time: 20 min
Cooking time: 15 min

All credit for this recipe has to go to a certain Mr. Karlsson, the boyfriend of my niece Roos. When we were visiting their house in the Stockholm area, we were welcomed with an amazing dairy-free cake. The Swedish touch in this must-have-another-piece-so-I-can-die-happy cake was a result of the cardamom, cinnamon and ginger. Delicious! And of course, I had to create one at home too. Since the original recipe contains an overload of sugar, I tried to make a more healthy version. And well, thought it’s also tasty, the topping just lacks the freshness when it’s overpowered by the smoky, coffee-like taste of coconut sugar. So, I made a slight adjustment and decided to meet healthy baking and actually enjoying it halfway. The cake transformed into cupcakes made of coconut sugar, and the topping is made with powdered sugar. And you bet, they’re still amazing!

Ingredients

Cupcakes

  • 150 gr. butter (on vegetable base)
  • 150 gr. coconut sugar
  • 1 tsp. vanilla essence
  • 2 eggs
  • 150 gr. flour
  • 1 tsp. baking powder
  • 2 tbsp. almond milk
  • 3 normal carrots, about 150 gram, shredded
  • 1 tsp. ginger powder
  • 1 tsp. cardamom
  • 1 tsp. cinnamon
  • If you’ve got any Speculaas spice mix, you can add just a tiny bit of that too.

Lime Topping

  • 200 gr. powdered sugar
  • 9 gr. vanilla sugar
  • lime zest of 1 lime
  • tiny squeeze of half a lime
  • 100 gram dairy-free cream cheese (I use Toffiti- Creamy Smooth)

How?
Pre-heat the oven to 190′C. Place cupcake shapes into a muffin bake-tin. Mix the butter with sugar and vanilla essence to a creamy mash. One by one, mix in the eggs. Add the flour, spices, baking powder and mix with the rest. Lastly,  add 2 tablespoons of almond milk and the shredded carrots. Place them in the oven for about 15 minutes, and let them cool down.

For the lime topping, blend all the ingredients together and mix them for at least one minute. Be careful of not having your entire kitchen covered in powdered sugar! Spread the topping as a thick layer on top of the cakes and feast. Feast on this party!

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About Author

Hi there and welcome to my little online world! I'm Danielle, 27 years old and living in Zoetermeer, the Netherlands. Most of the time, you'll either find me behind the laptop writing for my own company DanceWrite.nl, or doing my magic in the kitchen. You see, I've got this thing for food, writing, music and poetry. To me, it's all about the love and passion. Oh, and did I mention food & writing yet? :)

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