Mini Vegan Carrot Cakes with Cream Cheese Frosting
Ingredients
- 220g buckwheat flour
- 1.5 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1 tsp salt
- 100g applesauce
- 200ml almond milk
- 1 tsp vanilla extract
- 6 tbsp melted coconut oil
- 8 tbsp maple syrup
- 1 tbsp orange zest
- 2 large carrots, peeled and grated
- 50g raisins
- 100g chopped walnuts
Preparation
Preheat the oven 180 C
Whisk the dry ingredients by hand in a bowl
Mix the wet ingredients in an electric mixer
Add the dry to the wet and mix to combine
Add and mix in the carrots, raisins and walnuts
Bake for 25 mins in a mini loaf tin (will need a lot more in a full size loaf tin, more like 40-50 mins)
For the frosting: 1 tub vegan cream cheese, 60g vegan butter, 2 tbsp maple syrup (or more)
Beat the cream cheese and butter with a whisk until fluffy and smooth, then add the maple syrup, increase the speed and beat more
Leave in the fridge to cool and set
Ice when the cakes are fully cool and top with crushed walnuts and orange zest
