Afternoon Tea

Carrot Cupcakes

Name: Carrot Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 9 servings
Cuisine: dairy-free
Ingredients: 100 g Soft brown sugar; 125 ml Vegetable oil; 1 Teaspoon Vanilla extract; 125 g Grated carrots (1 large carrot); 150 g Self-raising flour; ¼ Teaspoon Baking soda (bicarbonate of soda); ½ Teaspoon Cinnamon; ¼ Teaspoon Ginger; 3 Tablespoons Soy milk; 1 Batch (Vegan cream cheese frosting); Few Tablespoons Chopped walnuts

9 servings

porciones

30 minutes

tiempo activo

50 minutes

tiempo total

Comenzar a Cocinar

Ingredientes

100 g Soft brown sugar

125 ml Vegetable oil

1 Teaspoon Vanilla extract

125 g Grated carrots (1 large carrot)

150 g Self-raising flour

¼ Teaspoon Baking soda (bicarbonate of soda)

½ Teaspoon Cinnamon

¼ Teaspoon Ginger

3 Tablespoons Soy milk

1 Batch (Vegan cream cheese frosting)

Few Tablespoons Chopped walnuts

Instrucciones

preheat oven

Preheat your oven to 180°C/350°F (160°C/325°F if you're using a fan or convection oven). Line a cupcake tray with 9 liners.

mix wet ingredients

In a large bowl, mix together the brown sugar, oil and vanilla. Add the grated carrots and mix again.

add dry ingredients

Now add in the flour, baking soda, cinnamon, ginger and soy milk. Give it a good mix until everything is well combined. The batter will be quite thick.

bake

Divide the batter equally between your 9 cake cases and bake for 18-20 minutes, or until a toothpick through the centre comes out clean.

cool

Transfer the cupcakes to a wire rack and let them cool completely.

add icing

Once cooled, top with vegan cream cheese frosting and chopped walnuts, and enjoy!

Nutrición

Tamaño de la Porción

1 unfrosted cupcake

Calorías

222 kcal

Grasa Total

13 g

Grasa Saturada

Grasa No Saturada

Grasa Trans

Colesterol

Sodio

10 mg

Carbohidratos Totales

24 g

Fibra Dietética

1 g

Azúcares Totales

12 g

Proteína

2 g