Carrot Cake Mini's
“Spiced and nutty carrot cake but mini size! Don’t be put off by the long ingredients list, these are easy gluten free cakes to make.”
This recipe was created by Vegan Chef Day.
Prep time - 10 minutes
Cook time - 20-50 minutes
Difficulty - Medium
Serves / makes - 12 mini muffins or 1 small cake
Ingredients to make 12 mini muffins
0.5T ground flax seed
0.5T water
25g gram flour
25g tapioca flour or potato starch
0.25t baking powder
0.25t bicarbonate of soda
0.25t ground cinnamon
0.25t ground ginger
Pinch of allspice or nutmeg
20g chopped nuts (I used hazelnuts)
25g sugar
60g grated carrot, water squeezed out
25ml neutral oil (I used sunflower)
50ml plant milk
Frosting
50g soaked cashews
2T plant milk
2T refined coconut oil (optional)
1.5-2T icing sugar
Lemon zest (optional)
Ingredients to make a small cake
1.5T ground flax seed
1.5T water
75g gram flour
75g tapioca flour or potato starch
0.5t baking powder
0.5t bicarbonate of soda
0.5t ground cinnamon
0.5t ground ginger
Pinch of allspice or nutmeg
60g chopped nuts (I used hazelnuts)
75g sugar
180g grated carrot, water squeezed out
75ml neutral oil (I used sunflower)
150ml plant milk
Frosting
150g soaked cashews
6T plant milk
6T refined coconut oil (optional)
5-6T icing sugar
Lemon zest (optional)
Equipment
Mixing bowl
Mixing spoon
Mini muffin tray or cake tin
Method
Set your oven to 180c/360f/GM4.
Mix the flax with water and set aside.
Mix the flours, raising agents, spices, nuts, sugar and carrot in a large bowl. Add the oil, milk and flax mixture and mix in well.
Pour this into a mini muffin tray or cake tin. Bake in the oven - 20-25 mins for mini muffins, 40-50 minutes for a cake.
For the frosting blend the cashews, milk and oil till very smooth. Add the sugar and zest (if using). Spoon the frosting onto your muffins/cake but only once they have cooled completely.
Notes
Only use the coconut oil if you want the frosting to set.
If you use refined coconut oil there will be no coconut flavour or smell.
You can use unrefined if you are happy to have a coconut flavour.
Carrot Cake Mini's
Ingredients
- 5T ground flax seed
- 5T water
- 25g gram flour
- 25g tapioca flour or potato starch
- 25t baking powder
- 25t bicarbonate of soda
- 25t ground cinnamon
- 25t ground ginger
- Pinch of allspice or nutmeg
- 20g chopped nuts (I used hazelnuts)
- 25g sugar
- 60g grated carrot, water squeezed out
- 25ml neutral oil (I used sunflower)
- 50ml plant milk
- Frosting
- 50g soaked cashews
- 2T plant milk
- 2T refined coconut oil (optional)
- 5-2T icing sugar
- Lemon zest (optional)
- 5T ground flax seed
- 5T water
- 75g gram flour
- 75g tapioca flour or potato starch
- 5t baking powder
- 5t bicarbonate of soda
- 5t ground cinnamon
- 5t ground ginger
- Pinch of allspice or nutmeg
- 60g chopped nuts (I used hazelnuts)
- 75g sugar
- 180g grated carrot, water squeezed out
- 75ml neutral oil (I used sunflower)
- 150ml plant milk
- Frosting
- 150g soaked cashews
- 6T plant milk
- 6T refined coconut oil (optional)
- 6T icing sugar
- Lemon zest (optional)
Method
- Set your oven to 180c/360f/GM4.
- Mix the flax with water and set aside.
- Mix the flours, raising agents, spices, nuts, sugar and carrot in a large bowl. Add the oil, milk and flax mixture and mix in well.
- Pour this into a mini muffin tray or cake tin. Bake in the oven - 20-25 mins for mini muffins, 40-50 minutes for a cake.
- For the frosting blend the cashews, milk and oil till very smooth. Add the sugar and zest (if using). Spoon the frosting onto your muffins/cake but only once they have cooled completely.
Notes:
Equipment
Mixing bowl
Mixing spoon
Mini muffin tray or cake tin
Notes
- Only use the coconut oil if you want the frosting to set.
- If you use refined coconut oil there will be no coconut flavour or smell.
- You can use unrefined if you are happy to have a coconut flavour.