Carrot Cake Cupcakes
A delightful twist on traditional carrot cake! These cupcakes are gluten-free, vegan, and packed with flavour. This recipe was filmed in London in collaboration with Waitrose & Partners in a charming, converted church home.
Takes 50 minutes
Serves 12
Ingredients
Cupcakes
- 160 ml sunflower oil
- 3 tbsp ground flaxseeds
- 170 g maple syrup
- 200 g finely grated carrots
- 75 g walnuts roughly chopped
- 200 g gluten-free flour or white flour if not gluten intolerant
- 1 tsp vanilla extract
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ tsp ground allspice
Icing
- 200 g vegan cream cheese or homemade using 400ml soy yoghurt – see instructions below
- 90 g coconut oil
- 75 ml agave syrup
- 25 g walnuts for garnish
Instructions
- Preheat Oven: Preheat the oven to 180°C (160°C fan).
- Prepare the Flax Eggs: In a small bowl or cup, mix the ground flaxseeds with 9 tbsp of water. Stir well and let sit for 5 minutes until thick and gloopy.
- Mix Dry Ingredients: In a large bowl, combine the gluten-free flour, baking powder, baking soda, cinnamon, salt, and allspice. Stir in the chopped walnuts.
- Combine Wet Ingredients: In a separate bowl, mix together the sunflower oil, grated carrots, maple syrup, vanilla extract, and the prepared flax egg mixture.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients, mixing thoroughly until a smooth batter forms.
- Prepare the Baking Tray: Line a standard 12-cup muffin tin with cupcake liners. Evenly distribute the batter among the liners. If there is any extra batter, you can bake additional cupcakes or a small cake separately.
- Bake: Bake in the preheated oven for about 20 minutes, or until a skewer inserted into the centre of a cupcake comes out clean.
- Make the Icing: While the cupcakes are baking, prepare the icing. In a small saucepan, combine the vegan cream cheese, coconut oil, and agave syrup. Gently heat, whisking regularly, until the coconut oil melts. Remove from heat and transfer to a blender or use a hand mixer to blend until emulsified and thick, similar to a mayonnaise-like consistency. Place in the fridge to cool and thicken.
- Cool and Ice the Cupcakes: Once the cupcakes are fully cooled, use a piping bag or a spoon to ice each cupcake. Garnish with a walnut on top.
To Make Your Own Soy Cream Cheese
- Prepare the Soy Yoghurt: Take a 400ml tub of plain, unsweetened soy yoghurt. Line a colander with cheesecloth or muslin, placing a bowl underneath.
- Strain the Yoghurt: Pour the yoghurt onto the cheesecloth and let it drain overnight, covered with a tea towel to prevent anything from falling in.
- Season: By morning, the yoghurt will have thickened into a cream cheese texture. Season with a pinch of salt to taste. Optionally, add herbs or seasonings for extra flavour, making it a versatile spread.
