Sweet treats Part 2: Carrot Cake Recipe


A few weeks ago I held a yoga workshop for one of my classes.

Since it was the first workshop we'd had as a group I thought it would be fun to bake some cupcakes and bring them along to celebrate the occasion.

Well, they turned out alright! So sharing the recipe here for you all :)

These are vegan carrot cakes, and are great as a treat now and then.

I like the use of flaxseed as an egg replacement. It binds the little beauties together really well, and is also a great source of omega 3, 6, and 9 fatty acids.

Carrot cupcakes (vegan)

Makes 24 cupcakes

Measurement in cups, where 1 cup = 240ml (approx = 200g sugar, or 120g flour)

Cake Ingredients:

3 cups flour (i like using 1 1/2 cups plain flour, 1 1/2 cups wholemeal flour) 3 cups brown sugar 2 1/2 tsp baking powder 2 tsp baking soda 2 tsp cinnamon 3 Faxseed eggs (3 tbsp milled flaxseed mixed with 9tbsp water, mix and leave aside for 5 minutes to thicken to an egg-like consistency) 1/2 cup oil (vegetable, sunflower, or any light tasteless oil) 2 cups grated carrot 1/2 cup pineapple chunks (i used a whole Dole mini 68g pack) 3/4 cup apple sauce 1/2 cup chopped walnuts 1/2 cup chopped pecans 3/4 cup raisins and/or sultanas 3/4 cup desiccated coconut 2 tsp vanilla extract

'Cream cheese' icing:

2 cups Cashew nuts soaked in water for at least 2 hours Maple syrup to taste Lemon juice to taste

1 tsp vanilla extract

Recipe:

Mix all of the dry ingredients into a bowl. Add the sugar to the dry ingredients and mix thoroughly. Add the flaxseed mixture, mix, then the oil. Next add the pineapple chunks, apple sauce, and vanilla essence. Add the dry fruit and nuts. Finally mix in the grated carrot.

Separate the cake mix into cupcake cases and bake in the oven at 180c for 20-25 mins. If making a normal sized cake baking time will be longer (around 35mins if baking an 8inch round cake, or up to 50mins or longer if cooking in a loaf tin). Check with a toothpick inserted into centre (If it comes out clean the cake is done).

For the icing, blend the soaked cashew nuts in a food processor to desired smooth consistency and add maple syrup, lemon juice, and vanilla extract to taste.

I'd love to hear your thoughts on this recipe so comment below!

Om Shanti

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