Hello! In case you’ve been wondering where I’ve been since Monday, I decided to take a mini-break. Last Monday, I shared with you a yummy Chocolate Hazelnut Ice Cream. After posting it, I detached myself from my computer and spent the rest of the week on a break from everything. During that time, I decided to relax, catch up with people and spend time with my family. I was amazed just how tired out I truly was – and I realised just how important it is to rest.
Of course, I really enjoyed taking this break and I feel a lot better for it. However, today I knew my rest was over and it was time for me to get back to work. I feel refreshed and I am filled with so many new ideas moving forward.
One of the ideas I had on my mini-break, was for a new ‘Dessert for One’. I really love making my individual desserts as they are so fun to invent and involve so much creativity in the process. I love trialling which ingredients to use, and measuring things out in such small quantities. It also means I get to bake something from scratch that doesn’t leave me with lots of leftovers (and the temptation of eating an entire batch of cakes in one day).
So, for this single serving dessert I decided to make a Carrot Cupcake. Carrot cakes are my favourite types of cake to eat (after chocolate of course). Always moist, sweet and filled with spice, there are so many incredible elements to it, and so many things I love about it. I knew it made perfect sense for me to make one in a miniature, cupcake size to celebrate my love for the cake, and share it with you on here as a Dessert for One. I filled this recipe with raisins, walnuts and two of my favourite spices, ginger and cinnamon, to give the cake a rich flavour and a variety of delicious textures. I was really pleased with the final result, so I hope you enjoy the cake!
dessert for one – carrot cupcake
1 tbsp buckwheat flour
2 tsp tapioca flour
1 tsp lucuma powder
1/4 tsp baking powder
1/4 tsp cinnamon
1/4 tsp ground ginger
1 tbsp grated carrot
1 tsp raisins
2 walnut halves, broken into pieces
1 tbsp maple syrup
1 tbsp rice milk
PREHEAT YOUR OVEN TO 180 C / 356 F
1. Firstly, add the buckwheat flour, tapioca flour, lucuma powder, baking powder, cinnamon, ground ginger, carrot, raisins and walnuts into a mixing bowl. Then, mix together until evenly mixed. Add in the maple syrup and rice milk, and stir together until smooth.
2. Then, line a baking tray with a large cupcake/muffin case and pour the mixture inside (it should be fairly full). Add the cupcake into the oven and bake for 22-25 minutes until the top is golden and firm to touch. When the cake has baked, remove it from the oven and set it aside to cool completely, then serve.