PREP TIME 30 minutes
COOK TIME 30 minutes
SERVES 20 cupcakes
- 300g carrot (probably 5)
- 250ml sunflower oil
- 300g light brown sugar
- 150ml Aquafaba
- 350g plain flour
- handful of crushed walnuts
- 1tsp cinnamon
- 1tsp ginger
- Pinch of nutmeg
- 1tsp apple cider vinegar
- 1tsp baking powder
Cream cheese icing:
- 350g vegan cream cheese
- 200g icing sugar
- Tsp vanilla essence
- Preheat the oven to 180 degrees, 160 if using a fan oven and line your cupcake tin with cases.
- Grate your carrots, and leave aside
- Whisk your OGGS Aquafaba on a high speed until it has reached hard peaks and doesn’t shift in the bowl. At this point, add the sugar and continue mixing ‘til you’ve created a thick glossy mixture.
- Fold in the oil, flour and baking powder.
- Next, whack in the spices, vinegar and nuts and keep mixing so they’re well distributed.
- Finally add the grated carrot. Now, texture should be thick and coarse…and smell absolutely heavenly!
- Distribute the mixture evenly into the muffin cases, making sure you give them a little bit of space to grow in the oven.
- Pop into the oven for 30 minutes…they have quite a lot of liquid in, because of the carrots so they naturally take slightly longer to cook. Once they have risen and are springy to touch, take them out and leave to cool in the tin, before icing.
- Whilst you’re waiting for them to cool down (the worst part of any cake making!) why not whip up some cream cheese icing to go on top? Whisk together the ingredients until you’re happy with the consistency. We love to transfer ours into a recycling piping bag and pipe them on, to give them a fancier finish.
- You’ll be able to tell if your cakes are fully cooked, if they spring back when you gently press their tops. However, if you’re not fully confident with this method, simply use the knife/tooth-pick trick. If they come out clean after being placed in the center of the cake, they’re good to go!
- Once your cake/cakes are fully iced, why not grate some orange peel on top and crush some walnuts over it too?
- Your cake should last up to a week being super moist, if they’re stored in an air-tight container and placed in the fridge.