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Tuesday, 22 March 2016

Carrot Cake Cupcakes

Vegan, Egg-free, Wheat-free, Gluten-free, Refined Sugar



Easter is soon upon us, and i wanted to make Carrot Cakes for Easter.
Carrot Cakes are basically...you guess, Carrot in a Cake.

This Recipe contains natural occurring sugars.
The Cupcakes have a slight spice from the Cinnamon with a lovely, delicate Carrot taste.
As these Cakes are Vegan, i used Chia Eggs as a binder.
I have linked my Recipe, how to make Chia Eggs below-
http://thelittleblogofvegan.blogspot.co.uk/2016/03/coffee-chocolate-cookies.html

This Recipe is easy to make, and very moorish! 
It can be enjoyed as a Dessert, snack or even crumbled ontop of Soya Yogurt for Breakfast!

.....
Ingredients-
-125grams of Almond Flour
-16grams of Coconut Flour
-1 1/2 Teaspoons of Ground Cinnamon
-1/2 Teaspoon of Ground Ginger
-1/2 Teaspoon of Ground Nutmeg
-2 Chia Eggs
-1/4 Cup of Maple Syrup
-2 Teaspoons of Vanilla Extract
1/4 Cup of Raisins (optional)
-50grams of Grated Carrots 
-70grams of Coconut Oil (Melted)
-1/2 Teaspoon of Baking Soda
-Pinch of Salt
.....

Step 1- Preheat the Oven to 180 degrees & line a Cupcake tin with paper Cases.

Step 2- Combine all of the Dry ingredients in a Large mixing bowl.

Step 3- Mix together the Melted Coconut Oil, Maple Syrup, Vanilla and Chia Eggs in a separate bowl then pour the dry mixture into the wet.
Combine throughly with a Wooden spoon.

Step 4- Fold in the grated Carrot (and Raisins, but this step is optional) and when everything is fully combined, scoop out equal amounts of mixture into the pre-lined paper Cases.
Step 5- Place the Cupcakes into the middle of the pre-heated Oven for 18-20 minutes.
Check at 18 minutes by inserting a Squewer or Knife into the centre of the Cakes.
If it comes out clear, then they are done. If it doesn't, then pop them back into the oven for a further few minutes.

Step 6- When the Cakes are fully baked, carefully remove them from the oven and pop them on-to a wire rack to cool fully before frosting!

Step 7- Once the Cakes have fully cooled, you can start Icing & decorating the Cupcakes.
I used my Thick & Creamy Frosting for a delicious & sweet addition.
You can find the Recipe to my Thick, Vegan Frosting here-

I topped them off with some homemade Mini Carrots.
 I made the Carrots by folding Royal Icing with orange Food colouring until i had the perfect peach colour i was going for. I did the same with the green.
Then i rolled the icing between my hands to make the Carrot shape.
I attached some Green icing to the top of the Carrot to look like the stalk.
I made some some little details using a knife....simple but effective.
I placed these in the freezer to harden.

They turned out really well and are a lovely addition to Carrot Cake!

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I hope you enjoyed this recipe!
Share and follow me for more yummy posts to come!
Holly Jade
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