Ingredients
- 2 2/3 cups grated carrot (about 300g or 2 large/4 small carrots)
- 1/2 cup unsweetened applesauce
- 1/4 cup egg whites or 1 egg or 1/4 cup applesauce or 1 flax egg
- 1/4 cup milk of your choice
- 1/4 cup honey (I used a little less as I don't like things too sweet - if making this vegan, use sugar or maple syrup)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp mixed spice
- 1 1/3 cup flour (see list below for options)
- Optional: nuts of your choice (I like walnuts or pecans best!)
Preparation
Step 1
Preheat oven to 180°C/350°F.
Prepare muffin tins by greasing/lining or grease and/or line a small cake tin.
In a bowl, combine your grated carrot, applesauce, egg whites or substitute, milk, honey and vanilla.
In a separate bowl, mix together your flours, baking powder, baking soda and spices.
Combine wet and dry ingredients, mixing until just combined.
Divide your mixture amongst muffin pans or pour into cake tin.
Bake for 15-20 minutes for cupcakes or 30-45 minutes for a cake - or until your cake is cooked through and a skewer inserted removes clean.
Cool before taking out of tins.
If frosting, cool completely or cool before storing in a container or freezing for later on.
Flour Options:
Gluten Free:
I like using 2/3 cup Buckwheat Flour and 2/3 cup Gluten Free Self Raising Flour. Alternatively you can use gluten free plain or self raising flour (a little extra rise never hurts gluten free baked goods!)
Non-Gluten Free:
Use plain or wholewheat flour (a mix of plain and wholewheat will give you the best results)
Our Favourite "Frosting": when it's just us eating cakes/muffins/cupcakes we usually freeze them or they'll get wasted - so we make a quick batch of "frosting" whenever we want to eat them. Just mix a spoonful of reduced fat cream cheese with maple syrup to taste and there you go.