I haven't baked many vegan cakes, but when I was off to visit a friend last week who is vegan, I thought it was time to give it another try! It is normally very hard to substitute eggs in a cake mixture, but carrot cake is good in that it uses oil as it's binding ingredient.
I thought this bake might lack something without the cream cheese frosting on the top as is typical of a carrot cake, but with the added ingredient of shredded sweetened coconut alongside the naturally sweet carrots, the muffins worked fine on their own!
I felt that as the muffins did not have icing and were not a chocolate type colour, they would work best in a pretty muffin case and I was also really excited to use my new le creusset muffin tin (an essential lockdown purchase!!!).
This recipe is a combination of 2 different recipes that I found on an American vegan baking blog. It is different working with cups as measurements, so this would be a good one for kids to try.
These muffins travel really easily, and as I always say, as this bake has got carrots in, then I'm sure it counts as 1 of your 5 a day!!! :)
Recipe:
Pre-heat the oven to gas mark 6 and line a 12 hole muffin tin with cases.
Whisk together in a large bowl 1.5 cups plain flour, 3/4 cup of caster sugar, 2 tsp baking powder, 1 tsp cinnamon, 1/2 tsp salt and 1/4 tsp nutmeg.
In a separate bowl, whisk together 3/4 cup oat milk, 1/2 cup vegetable oil, 1 tbsp lemon juice and 1 tsp vanilla extract. Combine both mixtures.
Stir in 1 1/2 cups peeled and grated carrots, 1/2 cup chopped walnuts and 1/2 cup shredded sweetened coconut. Don't overmix.
Divide the batter between the 12 cases and bake in the oven for 20-25 mins. Cool in the tin.
If you would prefer to order this cake, drop me an email at: Sarah.tallon@outlook.com.
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