Plant-Based Carrot Cake Muffins
100% vegan and 100% DELICIOUS!
Ingredients
Cupcakes
1 teaspoon
Baking powder
1 teaspoon
Baking soda
250g
Grated carrots
120ml
Vegetable oil
1 tablespoon
Apple cider vinegar
100g
Walnuts
ground
1 tablespoon
Orange zest
Icing
375g
Icing sugar
75g
Butter
2 tablespoons
Orange juice
1 tablespoons
Orange extract
Instructions
Cupcakes
Preheat the oven to 180, in a mixing bowl sift in the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg and combine.
Add the grated carrots, prepare the linseed eggs and add to the mixing bowl. Stir in the vegetable oil, vanilla and apple cider vinegar.
Stir in the orange zest a long with the ground walnuts and divide the mixture into 12 cupcake cases in a cupcake tin. Place in the oven for 30 minutes or until baked through. Leave to cool on a wire rack.
Icing
Add the icing sugar, butter, orange juice and orange extract to a bowl and mix until thick and smooth. Pipe the icing on top of the cupcakes!
Browse more Recipes
Witchy Fingers
These witchy fingers will put a spell on your taste buds!
Pumpkin Spice Porridge
There's nothing better than waking up on a cold morning to a warm bowl of pumpkin spice porridge!
Pumpkin Spice Protein Balls
Protein bites but make them autumnal!
Organic Pumpkin Soup
Go organic this autumn with a classic seasonal soup!
