Vegan Carrot Cake Cupcakes

rhiansrecipes.com

laura

subheading: For the cupcakes:

8 tablespoons coconut oil (or sub olive or vegetable oil)

230 ml (1 cup) milk, any kind

Juice of ½ lemon*

8 tablespoons maple syrup (or sub any other sweetener)

1 teaspoon vanilla extract

¼ teaspoon ground ginger

¼ teaspoon ground cinnamon

¼ teaspoon mixed spice (or sub a mixture of nutmeg, cinnamon and cloves)

Pinch of salt

100 g (3.5oz) grated carrot (one medium-sized carrot)

50 g (⅓ cup) raisins or sultanas

30 g (¼ cup) walnuts, roughly chopped

150 g (1 ¼ cup) ground almonds

150 g (1 ¼ cup) gluten-free flour (or sub plain flour if not gluten-free)

2 heaped teaspoons baking power (ensure gluten-free if necessary)

¼ teaspoon bicarbonate of soda

subheading: For the frosting:

400 g (14oz) tin coconut milk**

Juice of ½ lemon

2 tablespoons maple syrup (or sub any other sweetener)

½ teaspoon vanilla extract

subheading: To decorate:

12 walnut halves

Directions at rhiansrecipes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer