Recipe: Carrot Cake Cross Buns
From chocolate eggs and big gourmet lunches to hot cross buns and even more chocolate eggs, the popular foods of Easter time can be very difficult to resist. Minimizing these temptations during this time of year can be a challenge, but luckily we have this delicious recipe for carrot cake cross buns, inspired by a combination of carrot cake, muffins and hot cross buns, all rolled into one healthy little bite-sized treat. They are sure to crush any naughty cravings.
These moist and simple morsels contain a variety of healthy and beneficial ingredients. Carrots are high in beta-carotene, which is important for healthy skin, eyes and for anti-aging. With a base of almond flour and the addition of crunchy walnuts, these are also high in protein, healthy heart and brain building omega-3’s, the minerals manganese and magnesium, and the mood-lifting amino acid tryptophan. Cinnamon is a superfood spice that is high in antioxidants, has anti-inflammatory properties, and lowers blood sugar levels.
These will make you rethink those Lindt bunnies, and your body, skin and brain will definitely thank you!
Carrot Cake Cross Buns
Gluten free / dairy free / refined sugar free / paleo / vegetarian
Makes about 15 mini cakes
What You Need
For the Cakes
1 ½ cups almond flour (called almond powder, or アーモンドパウダー, in Japan）
¾ teaspoon baking soda
½ teaspoon salt
2 teaspoons cinnamon
2 tablespoons coconut oil (melted)
¼ cup maple syrup
2 cups grated carrot
½ cup crushed walnuts
For the Icing
(Inspired by The MerryMaker Sisters)
¼ cup cashews (soaked in water for at least an hour, preferably overnight)
¼ cup unsweetened shredded coconut
2 tablespoons coconut oil
2 teaspoons lemon juice
2 teaspoons maple syrup
Coconut milk or other milk if not creamy enough and to help with blending
What to Do
- Preheat oven to 180 degrees Celsius. Line mini muffin tin with paper liners.
- In a mixing bowl, combine almond flour, baking soda, salt, cinnamon, and walnuts.
- In a separate bowl, whisk eggs, coconut oil, and maple syrup. Add this mixture into the dry ingredients and stir well.
- Spoon batter into the prepared muffin pan and bake at 180 degrees for around 12 to 15 minutes or until a toothpick inserted in the center comes out clean. Leave to cool in the pan before icing.
- Combine all icing ingredients in a high powered blender or food processor and whiz until smooth. Fill a piping bag with the icing and use this to make crosses on the cooled muffins.
These can be kept in the fridge for two to three days.
As you will find, without a high powered blender, this icing can become a little too chunky and isn’t so easy to work with. For a simple option, you could try a healthy coconut whipped cream icing such as this recipe. On the other hand, these little cakes are also completely delicious with absolutely no icing at all!