Carrot Cupcakes

• 分量: 9 servings
• 調理時間: 30 minutes
• 総時間: 50 minutes

材料

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

手順

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!

栄養

• サービングサイズ: 1 unfrosted cupcake
• カロリー: 222 kcal
• 脂肪総量: 13 g
• ナトリウム: 10 mg
• 炭水化物総量: 24 g
• 食物繊維: 1 g
• 糖質総量: 12 g
• タンパク質: 2 g