Enter "The Girls with The Most Cake," a series of blog posts dedicated to kitchen creations prepared by your truly and my sweet cousin Rachel, who is also a lover of food, baking, and cooking.
Named after a lyric in a song written by Courtney Love (Hole's "Doll Parts" in case you were wondering), we felt it was more than appropriate, considering we are girls and mostly prepare cake and cake related raw vegan desserts (it's also a great song from the '90s, couldn't resist).
Collaborating in the kitchen is a great way to try new recipes, but to also cut down on the cost of ingredients.By splitting the cost in two, you save on the cost of a recipe but also get to share the finished product with a dear loved one.
Also, you may find that making a double batch of the recipe works best, so you can each take home a portion of the recipe and maybe even save some in the freezer for later.
What could be better?
For our first collaborative kitchen creation, we opted for a sweetly satisfying raw vegan dessert. Rachel was so enthused about my interpretation of This Rawsome Vegan Life's Raw Vegan Carrot Cake (remember my post, "endings, beginnings, and dreamy raw carrot cake" ah Victoria), that we jumped at the chance to re-create them into smaller cupcakes.
Rachel even added her baking background flair by pipping the raw cashew cream on top of the mini-cupcakes and added carrot and coconut as a garnish.
I think they turned out very Marie Antoinette-ish and oh-so-romantic. Little delights.
Raw Carrot Cupcakes with Cashew Cream Icing
Makes 16 small cupcakes (with icing leftover)
lightly inspired by a recipe from This Rawsome Vegan Life
4 large carrots, peeled
1 cup buckwheat flour
1/2 cup shredded, unsweetened coconut
1 cup Medjool dates, pitted
1 tsp cinnamon
1 tbsp maple syrup (optional, for more sweetness)
2 cups cashews, soaked
1 tbsp coconut oil
2 tbsp maple syrup
2 Medjool dates, pitted
2 tsp vanilla extract
slivers of carrot
dash of coconut flakes
To make the Carrot Cake, process the ingredients in a food processor using an 's' blade until well combined. The buckwheat flour has a tendency to 'soak up' the liquid from the carrots, so depending on the quanities, you may need to add in more or less flour. Set aside in a bowl.
To make the Vanilla Cream, blend ingredients together in a high speed blender until smooth. Transfer to a bowl and set in the fridge to chill.
Roll the carrot cake mixture into mini-cupcakes, filling an array of cupcake liners. Top with cashew cream using a piping bag and set in the fridge or freezer until cream is set. Let the cupcakes set in the freezer or ridge overnight or for at least a few hours.
Best if served immediately with a spot of tea, but will keep in the fridge for a few days, or a few weeks in the freezer.