Once upon a spoon, 3 little rabbits were transformed into carrot cakes…

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Let’s eat a cute little legend…

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It looks very cake-like the next day. The carrot has become very soft too. But it’s not cooked. The fairies have visited during the night.

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Raw carrot cake :
Grate a carrot. Paste 1/2 cup of sesame seeds with 2 or 3 prunes. Add 1/2 ts cinnamon. 2 tbs of dry coconut. 1/2 lemon juice. Mix. Powder 1/4 cup of sesame seeds and add enough to the mix to get a paste. Form rabbits. Let one night in the fridge.
Frosting :
Whip : 1/3 coconut cream + 2/3 of soy yogurt (homemade). Add vanilla powder, a little lemon juice and sweetener to taste. Let one night into the fridge before spreading.
Moustache :
100 % carrot

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Big moustaches are not as elegant as thinner whiskers but I thought about too late…

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Voila ! The ogress has caught one. Nom nom…
I’d eat a real rabbit too if I could, but these were yummy.

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Okara carrot cupcakes

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.