Plant Based Mini Carrot Cake Recipe

Here is a recipe for plant based mini carrot cakes - if you want to go straight to the cream cheese we dont blame you click below to be taken to the page

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Plant Based Mini Carrot Cake Recipe

Indulge in the delightful flavors of this carrot cake recipe, which is sure to become your new favorite! It boasts a light, irresistibly moist texture, and the frosting is so delicious that you won't be able to resist sneaking a taste. Thanks to Dairy Free Down Under, you can enjoy these mini delights with their delectable dairy-free frosting.

These mini carrot cakes make the perfect addition to a lunchbox or a relaxing afternoon break with a cup of tea and a good book.

Preparation Time: 20 minutes Cooking Time: 30 minutes Yields: 6 mini cakes

Ingredients:

• 2 tablespoons of oat milk
• 1/2 tablespoon of lemon juice
• 1/2 cup of applesauce
• 2 cups of grated carrots
• 3/4 cup of sultanas
• 1/2 cup of chopped walnuts
• 1/4 cup of melted coconut oil
• 125ml of maple syrup
• 250g of plain flour
• 1 teaspoon of baking powder
• 1/2 teaspoon of bicarbonate of soda
• 1 teaspoon of cinnamon
• 1/2 teaspoon of ground ginger
• 1/2 teaspoon of nutmeg

Frosting:

• 225g of Dairy Free Down Under Cream Cheese (at room temperature)
• 100g of sifted icing sugar
• 1/2-1 tablespoon of oat milk




Method:

1. Preheat your oven to 180°C (fan-forced) and line a muffin pan with patty pans.
2. In a small bowl, combine the oat milk and lemon juice, and set it aside.
3. In a large mixing bowl, mix together the grated carrots, sultanas, melted coconut oil, chopped walnuts, and maple syrup.
4. Sift the plain flour, baking powder, bicarbonate of soda, cinnamon, and nutmeg into the same bowl. Add the ground ginger and gently fold the dry ingredients into the mixture.
5. Incorporate the oat milk and lemon mixture, followed by the applesauce, into the batter. Gently fold until well combined.
6. Spoon the batter into the prepared patty pans and bake for 25-30 minutes or until the cakes are firm to the touch and cooked through.
7. Allow the mini cakes to cool on a wire rack.
8. For the frosting, place the Dairy Free Down Under Cream Cheese in a mixing bowl and beat it until it becomes smooth. Sift in the icing sugar and mix everything together. Add a few drops of oat milk to achieve your desired consistency.
9. Wait for the cakes to cool completely before generously frosting them.
10. Store your mini carrot cakes in an airtight container for 2-3 days, if they manage to last that long!

Enjoy your scrumptious dairy-free carrot cakes!