CARROT CAKE CUPCAKES

MAKES 9 CUPCAKES | TAKES 40 MINUTES

• MACROS

  Calories (Kcal): 289

  P: 4g

  C: 39g

  F: 14g

  *Macros based per cupcake

INGREDIENTS

• 2 cups oats, blended ⁣⁣⁣

• 3/4 cup coconut sugar, sifted⁣⁣⁣

• 2 tsp cinnamon⁣⁣⁣

• 1 tsp nutmeg⁣⁣⁣

• 1/2 tsp all spice⁣⁣⁣

• 1½ tsp baking powder⁣⁣⁣

• 1/2 cup walnuts, chopped⁣⁣⁣

• 1/4 cup sultanas

• 2 cups grated carrot⁣⁣⁣

• 1/4 cup + 1 tbsp extra virgin olive oil

• 1/4 cup oat milk⁣⁣⁣

• 1 ripe banana, mashed⁣⁣⁣

• 2 flax eggs⁣⁣⁣ ⁣(2 tbsp ground flaxseed + 1/4 cup water)

• Plant-based vanilla yogurt (coconut, soy, almond, etc)

METHOD

1. Preheat the oven to 175 degrees⁣⁣⁣ Celcius.

2. Start preparing the flax eggs by combining the ground flaxseed and water and leave this to sit to the side to thicken.

3. In a large bowl, mix all the dry ingredients together until well combined.

4. Stir in the wet ingredients, including the flax eggs. Keep stirring until everything is well combined, it may seem too dry at first, but as you keep mixing the moisture from the carrots will ⁣⁣⁣moisten the mixture.

5. Scoop the mixture into a lined muffin tin and bake for 30 minutes.

6. While the cupcakes are baking you can make the icing by simply blending all the icing ingredients until smooth, only adding in water bit by bit if necessary until the desired consistency is reached. If using vegan yogurt as the icing, omit this step.

7. Once the cake is cooked, leave to cool before topping with icing or yogurt & more walnuts. Slice and enjoy!