Are not my little cakes cute ? Hey, I have to eat vegetables…
They are healthy carrot cakes.
I was usually using egg to make ok’cake (made with okara tofu fiber, click here for more). Not this time, so they are egg free and vegan, if that matters.
Very simple, just mix : 1 cup of steamed finely grated carrot, 1 cup of okara. 2 tbs of coconut cream. 1/2 cup of juice carrot with a little water. 2 tbs of potato starch for binding. Kurozato black sugar, cake spices. Then into 4 cup cake molds. I shaped the bulk as they don’t grow bigger when they cook. They even slightly shrink.
The baked cakes. I took them out of molds after 20 minutes and continued 20 minutes after putting them upside down, so they dried better. Then I poured a little lemon juice on top and let cool.
The icing is coconut cream (from a can) with vanilla powder and a little sugar.