Vegan Carrot Cupcakes with “cream cheese” frosting
Posted Apr 04 2010 6:37am
1 medium banana
150g brown sugar
150ml olive oil
200g self-raising flour
2 tsp ground cinnamon
3 medium carrots, grated
juice of 2 oranges
Preheat the oven to 180*C/Gas Mark 4.
Mix together the oli, sugar and banana in a food processer/blender or mash well with a fork.
In a separate bowl mix together the flour, cinnamon and carrots.
Beat the banana mixture into the flour mixture with an electric whisk slowly adding the orange juice. Remember to add the orange juice a little at a time, just in case you don’t need it all to get the required consistency.
Once you have a fairly thick batter spoon into muffin cases, filling them about three quarters full.
Bake for 25 minutes until golden and spongy.
To make the “cream cheese” frosting beat together 200g of vegan “cream cheese” (available in the fridge of all health food shops) with 50g of icing sugar and a splash of orange juice. Slap onto the cakes once they are cool.