Egg-less, Whole-meal Carrot Cup-Cakes

6 Jan

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Carrot cake is always my favourite, moist, gorgeous and perfect with tea! People are always sceptical of making it but I assure it is easy and tastes especially delicious when it is hot out the oven!

What you need:

Cake:
250g wholemeal flour
2 teaspoons bicarbonate of soda
1 teaspoon all spice
1/2 teaspoon salt
125ml natural yogurt
4 tablespoons vegetable oil
5 tablespoons honey
1 teaspoon vanilla extract
2 tablespoons orange juice
115g carrot, peeled and grated
70g walnuts
Frosting:
300g icing sugar
50g unsalted butter
125g cream cheese

What you do:

1) Preheat an oven to 180 C
2) Combine flour, bicarbonate of soda, all spice and salt in a bowl. Whisk together yoghurt, vegetable oil, honey, vanilla extract and orange juice in a separate bowl. Gently fold carrots into the yoghurt mixture. Stir yoghurt mixture into the flour mixture until just combined. Gently fold walnuts into the batter. Scoop batter into prepared muffin cases until nearly full.
3) Bake in the preheated oven for 15 mins until a cocktail stick inserted into the centre comes out clean. Cool in the tins for 10 minutes before removing to cool completely on a wire rack.

That is it! Simple! Perfect with or without frosting…but here is how to make the frosting:

Hot to make frosting:

1) Beat the icing sugar and butter in an electric whisk
2) Add the cream cheese, continue beating until fluffy
3) using a disposable piping bag and a star piping nozzle, fill bad and add mini swirls.
4) decorate with either walnuts of ready made carrots

These stay moist for ages! Just store in an air tight container and enjoy!

Keep it delicious!

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