Carrot Cake Muffins

INGREDIENTS (Makes 12) 

  • 180g wholewheat flour 
  • ¾ tsp baking powder 
  • ¼ tsp bicarbonate of soda 
  • 1.5 tsp cinnamon 
  • ¼ tsp nutmeg 
  • ¼ tsp salt 
  • 120g carrots, finely grated (about 2 medium carrots) 
  • 120ml milk of choice 
  • 135g maple syrup 
  • 85g apple sauce (about 1 apple’s worth)
  • 1 egg
  • 2 tbsp olive oil 
  • 1 tsp vanilla extract

Optional add-ins:

  • 50g raisins 
  • A few handful of chopped nuts 
  • Shredded coconut 

Icing: 

  • 60g icing sugar 
  • 1 tbsp cream cheese (or vegan alternative) 
  • ½ tsp vanilla

METHOD 

  1. Preheat the oven to 180 degrees C and line a muffin tin with muffin cases 
  2. Mix all of the dry ingredients together in a medium bowl 
  3. In a separate larger bowl, whisk together all of the wet ingredients. 
  4. Add the dry flour mixture into the wet and mix until just combined. Don’t overmix! 
  5. Fold in any extras (nuts, raisins etc.) 
  6. Dollop even amounts of mixture into the liners and then bake in the oven for 18-20 minutes until golden brown and a toothpick comes out clean. 
  7. Meanwhile, mix together the ingredients for the icing until smooth 
  8. Leave the muffins to cool and then top with icing if desired

 

Carrot Cake Bread

carrot cake bread

I am so excited about this recipe! Carrot cake is such a classic and I love all the spices you can add to it to make it even more delicious. I used a mix of ginger, cinnamon and nutmeg to really enhance the flavour of this recipe and topped it with a creamy vanilla icing.

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Ingredients 

  • 1 medium carrot, grated
  • 2 medium ripe bananas, mashed
  • 2 eggs (can use flax seed to make it vegan)
  • 1/2 cup soy milk
  • 1/3 cup ground almonds
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1 1/4 cup wholemeal bread flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/3 cup desiccated coconut
  • 1/2 cup chopped walnuts (optional)

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Method

  1. Preheat the oven to 180 degrees celsius and line a 1lb loaf tin with either baking paper or coconut oil to grease it. You can also buy silicon tins that work really well too!
  2. In a bowl, mash the banana, whisk the eggs, and add the milk, maple syrup and vanilla. Then add the cinnamon, ginger, salt and nutmeg.
  3. Add the flour, ground almonds, desiccated coconut and baking powder to the bowl and mix until combined. Fold in the grated carrot. If you’re using chopped walnuts, add those too!
  4. Pour the mixture into the prepared tin and bake for 30-40 minutes until knife comes out clean.

For the vanilla icing

  • 2 cups of icing sugar
  • 1 tsp vanilla extract
  • water
  1. Mix the icing sugar and vanilla extract in a bowl, and gradually add water until you achieve your desired consistency.
  2. Ice the bread once the bread is completely cool and top with a dusting of cinnamon (optional)

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Carrot Cake Breakfast Bars

CARROT CAKE BREAKFAST BARS

I posted these on my instagram last week and I think they have been my most popular recipe so far! They are super easy to whip and make a great on the go breakfast bar or mid morning snack.

Recipe

100g jumbo oats
1 small carrot, grated (about 40g)
1 tsp baking powder
1 tsp ground cinnamon
1⁄2 tsp ground ginger
1⁄4 tsp nutmeg
1 Egg (can use flaxseed egg if vegan)
2 tbsp maple syrup
1 tsp vanilla extract
1 large ripe banana, mashed

Method 

Mix all ingredients in a bowl and mould into a dish lined with baking paper. Bake in the oven at 180 degree Celsius for approx 25 mins. Allow to cool and cut into squares.

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