This egg-free Carrot Cake is nice and moist, aided by the addition of both pureed peaches and pineapple. A blood orange reduction replaces the traditional butter in the cream cheese icing. This results in more of a honey-ed orange flavour than a strong orange flavour. You could use regular orange juice, or you could use additional peach puree instead. Or, you don’t even need to ice this cake at all. Lots of options!
Deliciously sweet inside with a crunchy, almost brown-sugary exterior, these yummy cupcakes contain three types of coconut: coconut flakes, coconut oil, and coconut extract. Awesome all on their own, they’re even more delicious with the glaze. Three’s the magic number today and the glaze has its own flavour trifecta, this time in the form of lemon, basil, and coconut. Yup – basil! It imparts a slightly herbaceous, floral note that’s a perfect foil to the sweetness of the cupcakes.