Mini carrot cakes
These mini carrot cake loaves are jam-packed full of nutritious ingredients without compromising on flavour. They’re very much approved by my three children who devour them every time. Suitable for vegans.
Equipment
- Mini loaf cases optional
- Grater or use a food processor with grater attachment
Ingredients
- 4 tablespoons oat milk or other dairy-free milk
- ½ tablespoon white wine vinegar or lemon juice or cider vinegar
- 200 g carrots grated
- 125 g sultanas
- 100 ml sunflower oil
- 50 g chopped seeds or nuts eg pumpkin seeds or walnuts
- 125 ml maple syrup
- 250 g spelt flour or use plain flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
For the frosting
- 225 g vegan cream cheese
- 100 g icing sugar sifted
- ½-1 tablespoon plant based milk
Instructions
- Preheat the oven to 180°C (fan)/200°C/gas mark 6.
- Prepare your mini loaf tin by either greasing well or lining with mini loaf cases*.
- Put 4 tablespoons milk into a small bowl and add ½ tablespoon white wine vinegar. Set aside.
- Mix the 200g grated carrot, 125g sultanas, 100ml sunflower oil, 50g chopped seeds or nuts and 125ml maple syrup together in a large mixing bowl.
- Sift 250g spelt (or plain) flour, 1 teaspoon baking powder, ½ teaspoon bicarbonate of soda, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger and ¼ teaspoon nutmeg together into the bowl. Gently fold into the carrot mixture.
- Finally add the milk and vinegar mixture. Spoon the mixture into your mini loaf tin or the paper cases and bake for 25-30 minutes until firm to the touch and cooked through.
- Cool on a wire rack and store in an airtight container for 2-3 days or in the freezer (only freeze if unfrosted).
To make the frosting
- Place 225g vegan cream cheese into a mixing bowl.
- Beat briefly with a wooden spoon until smooth.
- Sift over 100g icing sugar and beat together.
- Add a few drops of milk, if needed, until you have a thick, spreadable consistency.
- Allow your cakes to cool completely before adding the frosting then store in an airtight container for 2-3 days.
Notes
- See above in body text of post for instructions for how to make this in a big loaf tin.
- Mini loaf cases are optional but they can help to prevent your cakes sticking from the tin.
- Nutritional information is approximate and is intended as a guide only.
Nutrition
Calories: 342kcalCarbohydrates: 46gProtein: 6gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gSodium: 173mgPotassium: 202mgFiber: 5gSugar: 25gVitamin A: 2797IUVitamin C: 1mgCalcium: 71mgIron: 2mg
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