Free delivery on orders over £40 • Just £3.95 for smaller orders
Menu 0
Vegan Mini Carrot Cakes

Vegan Mini Carrot Cakes

Home   Recipes for British Pulses, Grains, Seeds and More   Vegan Mini Carrot Cakes
Baking Camelina Flour Golden Linseed Grains and Seeds Pulses Vegan Vegetarian

by Carol Kearns January 08, 2019

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

  • 2 tbsp Camelina Seed
  • 125ml Sunflower Oil
  • 125g Light Muscovado Sugar
  • 175g Carrot, coarsely grated
  • finely grated zest of 1 Lemon
  • juice of ½ a Lemon
  • 1 tsp Lemon Extract
  • 75g Walnut Pieces, roughly chopped
  • 75g Sultanas
  • 150g Self-raising Wholemeal Flour
  • ½ tsp Baking Powder
  • ½ tsp Bicarbonate of Soda
  • 2 tsp Mixed Spice
  • Linseed (optional)
For the Lemon Frosting
  • 60g Vegan Dairy-free Spread
  • 80g Vegan Dairy-free Cream Cheese
  • 200g Icing Sugar
  • juice of ½ a Lemon
  • ½ tsp Lemon Extract
  • 15g Walnuts, chopped

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.


Carol Kearns
Carol Kearns

Author


Leave a comment

Comments will be approved before showing up.

Also in Recipes for British Pulses, Grains, Seeds and More

Seasonal Summer Fruit Clafoutis
Baking Chia Flour Summer Vegan
Seasonal Summer Fruit Clafoutis

by Josiah Meldrum August 30, 2021

This easy and versatile dish makes the most of seasonal fruit for a superb late summer dessert - or even a whole meal! It's especially lovely made with little yellow mirabelle plums, which have a wonderful honeydew sweetness.

Read More

Syrian Lentils with Slow-Fried Onions
lentils Light Lunch Summer Supper
Syrian Lentils with Slow-Fried Onions

by Jenny Chandler July 20, 2021

This delicious recipe is from Jenny Chandler's fantastic new Green Kids Cook, a cookbook that teaches the cooks of the future how to eat well, look after themselves and think about the planet. It's a great way to cook our British-grown lentils in a typical Syrian style.

Read More

Emmer & Fava Bean Sedani with Chickpeas and Leeks
Carlin Peas Chickpeas Fava Umami Paste Pasta
Emmer & Fava Bean Sedani with Chickpeas and Leeks

by Josiah Meldrum May 31, 2021

This simple pasta dish shows off our fantastic collaboration with Pastificio Carleschi: sedani pasta made slowly and in small batches with UK grown organic fava bean flour and wholegrain Emmer flour.

Read More