Carrot Cupcakes

• 份量: 9 servings
• 活動時間: 30 minutes
• 總時間: 50 minutes

食材

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

步驟

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!

營養

• 每份大小: 1 unfrosted cupcake
• 卡路里: 222 kcal
• 總脂肪: 13 g
• 鈉: 10 mg
• 總碳水化合物: 24 g
• 膳食纖維: 1 g
• 總糖: 12 g
• 蛋白質: 2 g