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Vegan Mini Carrot Cakes

Vegan Mini Carrot Cakes

Home   Recipes for British Beans, Peas & Quinoa   Vegan Mini Carrot Cakes

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


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