3 easy carrot desserts to celebrate Easter

Veggies can make a delicious dessert. Think carrot cake with cream cheese frosting, yum! These recipes will be the greatest hits at your Easter party.

Carrot cheesecake

For the cheesecake:

• 225g cream cheese
• 150g sugar
• 2 eggs
• 125ml sour cream

For the dough:

• 200g flour
• 1/2 tsp baking powder
• 1 Tbsp cinnamon powder
• 180ml cooking oil
• 200g brown sugar
• 2 eggs
• 200g grated carrots

For the frosting:

• 85g cream cheese
• 270g sugar powder
• 1 Tbsp sour cream
• 1/2 tsp vanilla sugar

Method:

1. Whip cream cheese with sugar at low speed. Slowly add in one egg and sour cream. Gently shake the bowl with the mixture to get rid of any air bubbles.
2. Separately mix the flour, baking powder and cinnamon.
3. In a separate bowl whisk cooking oil, sugar and eggs.
4. Add the mixture from Step 2 to the mixture from Step 3. Add grated carrots and mix everything.
5. Pour around 350ml of dough into a cake tin and spread evenly.
6. Add around 200g of the cheesecake mixture from Step 1.
7. Pour the rest of the dough on top.
8. Spread the remaining cheesecake mixture on top.
9. Cover it with foil and bake in a preheated oven (180 degrees) for an hour.
10. Allow to cool then put into the fridge for 6 hours.
11. For the frosting, whisk the cream cheese and butter, sugar powder and sour cream.
12. Cover the cake and let it cool for another half an hour.

Carrot cupcakes

These beautiful cupcakes have bold delicious flavour that guests of all ages will love.

For the cupcakes:

• 175g flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp cinnamon powder
• 1/2 cup chopped walnuts
• 2 eggs
• 135g sugar
• 160ml oil
• 1/2 tsp vanilla extract
• 160ml unsweetened apple puree (or grated apple)
• 1 1/2 cup grated carrots

For the frosting:

• 55g butter
• 115g cream cheese
• 250g sugar powder
• 1/2 tsp vanilla extract

Method:

1. Preheat the oven to 180 degrees.
2. Cover cupcake cutters with butter
3. Mix flour, baking powder, salt and cinnamon powder in a big bowl. Add chopped walnuts.
4. In a separate bowl whisk the eggs. Add sugar, oil and vanilla extract. Keep on whisking until the mixture thickens. Add apple puree and grated carrots.
5. Combine both mixtures together.
6. Fill in the cutters with the dough and bake for 20-25 minutes.
7. Take them out of the oven and leave to rest.
8. Whisk butter and cream cheese. Add sugar powder and vanilla extract.
9. Decorate your cupcakes with the frosting from Step 8.
10. Serve immediately or keep them in a fridge for a few days – they’ll remain as delicious!

Raw carrot cake

This healthy version of an all-time Easter classic is easy to make and boasts an incredibly moist texture and yummy cinnamon-vanilla flavour.

For the base:

• 2 cups walnuts
• 1 cup unsweetened coconut shavings
• 1/2 cup coconut flour
• 1/4 cup melted coconut butter
• 2 Tbsp lemon juice
• 2 tsp vanilla extract
• 2 tsp cinnamon powder
• 1 tsp ginger powder
• 1/4 tsp nutmeg powder
• 1/2 lemon zest
• 2 cups large dates
• 2 cups grated carrots
• a pinch of sea salt

For the soufflé:

• 1 cup cashews (soaked for at least 8 hours)
• 1/4 cup unsweetened coconut milk
• 1/4 cup melted coconut butter
• 3 Tbsp agave syrup
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• a pinch of sea salt

Method:

1. Grind the walnuts in a food processor. Don’t let them turn into a paste, they should still have texture!
2. Add coconut shavings, coconut powder, spices, salt, lemon zest and mix everything together. Add melted coconut butter, lemon juice and vanilla extract and whisk once again.
3. Slowly add in dates, one at a time. The mixture should be slightly crumbly but not too much. Add grated carrots.
4. Put the mixture into a cake cutter and spread evenly. For easy removal, place on baking sheets. Put the cake into the freezer.
5. For the soufflé, grind cashews and add the coconut milk, melted coconut butter, agave syrup, lemon juice, vanilla extract and salt. You should get an even, cream-like texture.
6. Spread the soufflé evenly over the cake and put it back into a freezer for four hours.

Serve right out of the freezer or cut the cake and leave at room temperature for 10-15 minutes before serving. The cake can be kept in the freezer for two weeks.