For the carrot cake:
280 g of semi-whole-wheat flour
20 g of hazelnut flour
180 g of brown sugar
270 g of Bio Rice Drink Natural
70 g of coconut oil
70 g of corn oil
1 baking powder
200 g of grated carrots
1/2 turmeric teaspoon
For the frosting:
200 ml of Bio Coconut cooking cream
20 g of coconut oil
20 g of agave syrup
2 g of agar-agar
toasted coconut flakes
Combine all the ingredients in a bowl and mix them well with a spatula. Pour them into the moulds and bake at 170° for about 25 minutes. Let it cool down.
Combine the cooking cream, the coconut oil, the agave syrup and the agar-agar in a small saucepan and stir well with a whisk. Bring to the boil for a few seconds, turn off the heat and allow to cool.
Once cool, break the mixture with a whisk until it is smooth and thick (if it is too thick, add a bit of vegetable drink).
Place in a pastry bag and keep in the fridge.
Assemble the cupcakes with the sponge cake with coconut frosting and plenty of coconut flakes.