Vegan Mini Carrot Cakes

Method

1. Put the camelina seeds into a bowl with 6 tbsp of warm water and leave to stand for 30 minutes.
2. Meanwhile, preheat the oven to 180°C/GM4. Line a 12-hole muffin tin with greaseproof muffin cases.
3. Put the oil and sugar into the bowl and stir well, breaking up any lumps in the sugar.
4. Add the soaked camelina seeds, grated carrots, grated lemon zest, juice of half a lemon, chopped walnuts and sultanas and stir well to mix.
5. Sift the flour, baking powder, bicarbonate of soda and mixed spice over the mixture (adding the bran remaining in the sieve) and fold in.
6. Spoon the mixture into the muffin cases and level the surface. (If not decorating with the frosting, sprinkle a few linseed on the top of each cake.) Bake for about 30-35 minutes until risen and golden brown.
7. Leave the cakes to cool in the tin for a couple of minutes then remove and place on a cooling rack.
8. To make the frosting, beat together all the ingredients, except the walnuts, until soft and creamy. Iced the cooled cakes and decorate with the chopped walnuts.
9. If topped with frosting, these are best stored somewhere cool or in the fridge.