Friday, 11 November 2016

Revenge of the Carrot Tops! Gluten-Free, Vegan & Nut Safe Carrot Cupcakes with Vegan Orange Cream Cheese Frosting

Good evening my nesting little hens,

I was looking through the fridge today and I found, in the salad drawer, some carrots that were a bit worse for wear.  I don’t remember buying them and I’ve obviously stuffed them in the back of the fridge thinking that I would use them at some point in time.  They weren’t the prettiest of things but in essence there was nothing wrong with them.

My kids hate carrots; they won’t touch them cooked or raw and I’ll be honest, those orange little roots ain’t my favourite either but as a grown up I feel that I am supposed to be a positive influence on my kids and eat all the colours of the rainbow.  I do try but I often fail and this results in the delinquent limp veg that I found this afternoon.

Now, if there is one thing that you need to know about me is that I hate waste and I mean, I REALLY hate waste.   We just don’t have the budget for randomly throwing stuff away and even my dodgy looking carrots were no exception.  So as I stared at them lying there all pathetic on the counter-top I thought “now what will I do with you?” and it hit me.

Little carrot cakes; surely my kids would eat carrot cakes?  It would also be a great way of hiding a vegetable in something that they adore (cake).  Now I am not advocating that you use a sugary treat as a way of getting your kids to eat their five a day, no, I’m really not endorsing that idea, but this may just be a way of sneakily getting something healthy into them in the form of something unhealthy.  That’s psychology that is!

So here we are..

The Carefree Bakers Gluten-Free, Vegan and Nut-Safe Carrot Cupcakes with Vegan Orange Cream Frosting.

Ingedients

200 grams of gluten-free self-raising flour – sifted for extra air
1 teaspoon bicarbonate of soda
175 grams light brown sugar
zest of 1 whole orange
100 grams of raisins
2 teaspoon cinnamon
Half a cup of vegan yoghurt
150ml sunflower oil
200g carrots, finely, grated


For the icing

300 grams vegan soft cheese (I used Tesco “Free From” variety) – at room temperature
100 grams butter, softened - at room temperature
150 grams of icing sugar, sifted – no lumps please
1 to 2 tablespoons of juice (from the zested orange)

  
Method

Heat oven to 180C/160C fan/gas 4.
Line a 12-hole muffin tin with cases.
In a small mixing bowl, add the bicarbonate of soda to the vegan yoghurt and put aside while you deal with the rest of the ingredients.  The mixture will increase in volume and become frothy.
In a large mixing bowl, mix the sugar, flour, cinnamon, raisins and orange zest.
Stir the grated carrot into the dry ingredients to coat both the carrot and raisins with flour – this should stop them sticking together in one large clump.
Add the oil and then stir in the frothy yoghurt mixture.  Mix until familiar but do not beat!
Divide the mixture evenly between the cases and bake for approximately 20-22 minutes until a skewer poked in comes out clean.
Cool on a wire rack before icing.
For the icing, beat the vegan butter until really soft, then beat in the soft cheese, icing sugar and orange juice – you might not need to add all the juice – use your judgement, you want a nice thick, creamy and smooth butter cream.
Use a palette or cutlery knife to swirl the icing on top of the cakes.
You could grate a little extra orange zest over the top of the icing if you fancied being creative.

So, what’s stopping you?  Go, on, get the oven on!

Eat and enjoy my lovelies,

Hugs

xx
 

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