After a few days in warm and sunny Barcelona, post holiday blues have taken me over and the only thing that could help was baking a carrot cake. Or in this case – mini cakes.
These 40 minutes or so spent in the kitchen were totally worth it.
And between the decision of making a super fatty frosting (let’s face it, that’s how it’s usually made) or no frosting at all, I decided to go for some healthier version – almost vegan one. Actually, the only non vegan ingredient is the hone, which can easily be swapped with another sweetener of your choice and used on any other desserts.
I guess now it’s time to show you the recipe 🙂