We made carrot cupcakes here this morning. In a nod to my gorgeous daughter we adapted the recipe to make it vegan friendly.
I love it when you are just mucking about, making a cake, not trying too hard, just letting things turn out as they will and them BAM – new favourite cake. Hello happy vegan daughter. Hello blog.
Carrot cupcakes with vegan cream cheese lime icing and toasted almonds. ( AKA I love Zoe cupcakes)
To make cakes ….
3/4 C Self raising flour
1/2 C plain flour
1/2 tsp bicarb soda
1 tsp each of cinnamon and ginger
1/2 C brown sugar
1 1/2 C grated carrot
1/2 C oil
1/2 C apple sauce
1 tablespoon maple syrup
1 tsp vanilla
1/2 C chopped pecans.
Mix all dry ingredients. Add grated carrot.
Mix together all wet ingredients then add to the dry/carrot mix.
Place in cupcake liners in a muffin tray and bake for around 30 mins at 180 degrees.
To make icing….
1/2 tub of “Sheese” brand cream cheese alternative (or if you are not vegan you can use Philly cream cheese)
1 tablespoon butter or butter substitute
juice of one lime or lemon
Add enough icing sugar to achieve desired consistency or sweetness
Mix juice, cheese and butter with a mixer then add icing sugar as desired.
Flaked almonds can be easily toasted on a tray in the oven or in a frypan. Keep a close watch – they tend to burn easily.