The kids will have fun making up a bunch of these delicious carrot cupcakes that are vegan-friendly too.
For the cake mix:
200 g self-raising flour, sieved
135 g carrots, peeled and finely grated
75 g walnuts, chopped
75 g sultanas
120 g light brown sugar
1 tsp. baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp salt
200 ml soya milk
80 ml rapeseed oil
Zest of 1 orange
For the frosting:
300 g icing sugar
150 g smooth peanut butter
75 g sunflower spread
3 tbsp soya milk
1/2 tsp vanilla essence
Handful of peanuts or walnuts, crushed
Preheat your oven to 180C/160C fan/gas mark 4-5.
Combine the grated carrots, walnuts, orange zest, sultanas, flour, baking powder, sugar, spices and salt in a bowl.
Add the soya milk and oil and mix it altogether well.
Divide the mixture equally between 12 cupcake cases and bake in the oven for 15 to 20 minutes until a skewer inserted into the middle comes out clean.
Place on a wire rack and leave to cool completely.
In the meantime, whisk the peanut butter and spread together in a bowl before adding the vanilla essence, then gradually mix in the icing sugar. Once all the icing sugar has been added, loosen the mixture to the required consistency by gradually adding the soya milk (you may not need it all).
Pipe or spread the frosting onto your cooled cupcakes, sprinkle with crushed nuts and indulge!
Makes 12 (approximately).
* Contain nuts.
Support our work
Help us to be there for donkeys and mules in need