Carrot cake bagels with Cream Passionel
You read that correctly! Carrot cake made it to the lunch menu.
For 4 bagels:
- 1 tub of WildWestLand Cream Passionel
- 4 bagels
- 100 g grated carrot
- 2 tbsp orange juice
- 1 tbsp maple syrup
- 2 tbsp raisins
- 2 tsp gingerbread spices
- Zest of half an orange
- 2 tbsp walnuts, coarsely chopped
- Optional: some chopped fresh mint leaves for an upbeat green touch
Mix the orange juice, maple syrup and gingerbread spices in a bowl. Stir in the grated carrot and raisins and set aside for about 15 minutes.
Spread Cream Passionel onto the bagels. Are we getting that carrot cakey frosting-y feeling yet? Top with the drained marinated carrot + raisins. Finish your dish with walnuts, orange zest and mint, if you like, and dig in.