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| Looking for a sweet treat this Veganuary? Try this delicious carrot cake recipe from Carol Kearns, using camelina seeds as a substitute for eggs. |
Easy to make - the recipe demands little more than giving everything a good stir – this method produces delightful mini carrot cakes that are dense and moist with wholemeal flour laden with spices and generous quantities of grated carrot, chopped walnuts and sultanas.
But don’t just make these in Veganuary - decorated simply with just a sprinkling of linseed or slathered with lemon frosting, this recipe is perfect for every month of the year.
Makes 12
Ingredients
For the Lemon Frosting
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Method
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Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared this sumptuous recipe with us, a glimpse of the approach to cooking you can learn in Jens's new online course Cook with Confidence.
This recipe from Anna Warden makes for a cookie that is crunchy on the outside, and chewy in the middle - to our mind the best combination. The malted wheat flour and coffee create a gorgeous depth of flavour and a moreish caramelly base which pairs perfectly with dark chocolate and sea salt. These cookies will keep in the freezer (unbaked) for a couple of weeks, and so are the perfect thing to have to hand for times you want a cookie or for when you might just need a cookie.
As the nights cool and the leaves turn, so wild mushrooms emerge from the mossy forest floor. Leanne Townsend found a beautiful patch of winter chanterelles and cooked them up with some British-grown carlin peas.
