Mini Vegan Carrot Cakes with Cream Cheese Frosting

I know everyone says this about their carrot cake recipe, but this might just be the yummiest carrot cake you’ve ever tasted! It’s light, so deliciously moist, and the frosting is so good you’ll definitely want to lick the spoon.

A perfect little treat for the lunchbox, or with an afternoon cuppa and a good book.  

Prep time 20mins

Cooking Time 30mins

Makes 6

INGREDIENTS

2 tbsps oat milk

1/2 tbsp lemon juice

1/2 cup apple sauce

2 cups grated carrot

3/4 cups of sultanas

1/2 cup chopped walnuts

1/4 cup melted coconut oil

125ml maple syrup

250g plain flour

1 tsp baking powder

1/2 tsp bicarb soda

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp nutmeg

Frosting

225g dairy-free cream cheese at room temperature

100g icing sugar sifted

1/2-1 tbsp oat milk

METHOD

Step 1 Preheat the oven to 180°C (fan-forced) and prepare your muffin pan with patty pans

Step 2 Put oat milk and lemon juice in a small bowl and set aside

Step 3 Mix carrot, sultanas, coconut oil, walnuts and maple syrup in a large mixing bowl

Step 4 Sift flour, baking powder, bicarb soda, cinnamon and nutmeg into the bowl, add the ginger and gently fold

Step 5 Add milk and lemon mixture, then apple sauce to the mixture and fold through

Step 6 Spoon into the patty pans and bake for 25-30mins, until firm to the touch and cooked through

Step 7 Cool on a wire rack

Step 8 For your frosting, add the dairy-free cream cheese to a mixing bowl and beat until smooth, then sift in icing sugar and mix together, add a few drops of milk

Step 9 Allow the cakes to cool completely before adding the frosting

Step 10 Store in an airtight container for 2-3 days, if they last that long!