Happy Friday everyone!
To kick-start the weekend, why not create these vegan carrot cakes! They are so quick and easy, and if you’re like me and made some falafel prior, then keep the chickpea juice! You would never know that it doesn’t contain any eggs. It really surprised me. So light fluffy, yet lovely and moist.
Makes 9 cupcakes
10-15 minutes cooking time (depending on your oven)
10-15 minutes prep time
– 150g plain flour
– 7 tbsp aquafaba (chickpea juice)
– 1 tsp baking powder
– 1 tsp bicarbonate of soda
– 1 tsp ground cinnamon
– 1 tsp ground mixed spice
– 115g sugar (white or light brown)
– 40g sultanas/raisins
– 40g nuts of your choice
– (150g) 3 medium carrots
– 75g coconut oil/vegetable oil
+ Preheat your oven to around 170-180’c
+ Prepare your cupcake tray with cases
+ Start by melting the coconut oil if you are using this
+ In a bowl/food processor mix together thoroughly the aquafaba, sugar and coconut oil/vegetable oil
+ Coarsely grate the carrots
+ Coat the carrots, sultanas/raisins and nuts in the flour (this helps to stop these ingredients from sinking to the bottom of the cake papers)
+ Add all ingredients into the bowl/food processor and mix well until everything is combined
+ Spoon the mixture into the paper cases and pop into the oven for 10-15 minutes
+ Check the cakes after 10 minutes, when they are cooked they should spring back once lightly pressed and if you stick in a fork/knife it should come out clean
+ Once they are fully cooked, remove from the oven and place onto a wire rack to cool down.
I hope you enjoy making these, as well as eating them, as much as I do!
PS. they are fab with a good cuppa!