Yield:32 cupcakes / 16 muffins / 8 mini loaves
Prep Time:20 mins
Cook Time:20 mins
This carrot cake recipe results in super light, delicious and really rather refreshing carrot cakes! They have very little sugar in them and are great for little ones who suffer with multiple food allergies. Aaron loves them, he's been scoffing them NEARLY as fast as me 😉 You can play with the spicing to get it right for your family - this is our cautious quantity of spice - our preference is for more ginger. If you are refined sugar-free check out our carrot and maple cupcakes. They would be especially special if you added some of our vegan orange frosting on top!
- 1 C gluten-free oats
- 150 ml m!lk alternative (we use koko - a coconut m!lk)
- 100 ml orange juice
- 1 tsp ground ginger
- ½ tsp ground cloves
- good grating of nutmeg
- 250 g grated carrots
- 70 g apple puree (or stewed apple)
- 75 ml sunflower oil
- 2 Tbsp heaped with soft brown sugar
- 1 C gluten-free self raising flour
- 2½ tsp baking powder
- ½ tsp baking soda
Preheat your oven to 180°C (fan). Pop your cases in your muffin trays or bread tins or cupcake trays!
In a mixing bowl combine the oats, m!lk alternative, orange juice and spices and leave to soak.
Grate your carrots. Add to the above, followed by the stewed apple, oil, sugar, flour and raising agents. Mix it up, but not too well - remember a lumpy batter is the best batter.
Spoon your mix into the waiting cases/tins. I sometimes sprinkle some oats on the top.
Pop into the hot oven and bake for 20 mins for muffins (a little less for cupcakes and a little longer for your loaves)
Get those gorgeous cakes out and get munching!
If you want to ice these cakes make sure that they are 100% cold before frosting them. I recommend our vegan orange frosting but the vanilla one works well to. Personally I like these as they come - unadulterated!
If you don't need to be gluten-free I am sure that this would work well with regular flour and oats.