Carrot cake cupcakes

Soak the 5 dates in warm water for 10-15'.

Grind the carrots and walnuts

Drain the dates well and mix them with 60 ml of milk (you can use the one you like the most), the egg and half a spoonful of EVOO. Blend everything together until it is a fairly liquid homogeneous mixture.

Add the liquid mixture together with the carrot and the crushed walnuts and mix well.

On the other hand, we will mix the flour, the yeast and the cinnamon well integrated. And add it to the previous mixture. Mix everything together until it is a homogeneous mixture.

Here you could add more nuts or some topping if you want, I have left it like this

Transfer to muffin tins, previously greased with a little EVOO. If the molds are made of silicone, there is no need to grease them.

Preheat the oven 10' at 150 ° while we make the mixture. Once hot we introduce the molds and bake at 180 ° for 12-16' (it depends on each oven). You will see that it rises quickly, but once you take them out they will be rather flat. Being a wet texture, the toothpick trick does not work, when you see that they begin to take color is time to remove them. Let them cool and they are ready.