Yummy Scrummy Vegan Carrot Muffin
Yesterday I craved cake. At first I thought this was a problem as I’m halfway through the vegan challenge, and every recipe I could think of was decidedly non-vegan.
Then inspiration struck! I did the vegan baking workshop last week, didn’t I? Why not have a go at baking something without two of my best kitchen friends – butter and eggs. I Googled ‘vegan carrot cake’ as I had five carrots that needed using up, and found a whole slew of delicious looking recipes. The one I chose was called Voluptuous Vegan Carrot Cake with Zesty Lemon Icing and was on the blog ‘An Ode to Mung Beans’. How could anyone pass that one by?
So I got creative in the kitchen. I altered the recipe a little by including wholemeal flour, reducing the sugar by two-thirds and instead adding some golden syrup, and toasting the coconut and walnuts. I made muffins instead of a cake, as I prefer muffins, and did not make any icing – simply because I didn’t have any vegan butter on hand.
They turned out absolutely brilliantly. In fact, if I hadn’t made them myself I never would have guessed they were vegan! They were moist yet fluffy, textured and oh-so-healthy (as far as muffins go 😉 ). I cannot recommed them highly enough, and you can bet I’ll be making these again in the not-too-distant future. If anyone is interested in my altered recipe for Voluptuous Vegan Carrot Cake (Muffins!), then please email me at the CCF address.
But at the very least, do make sure you check out the original recipe here. You will simultaneously delve into one of the coolest vegan blogs out there – with so many amazing recipes you will be tempted to try everything!
Bake, eat, and be merry!
Elaina
May 16, 2013
Yesterday I craved cake. At first I thought this was a problem as I’m halfway through the vegan challenge, and every recipe I could think of was decidedly non-vegan.
Then inspiration struck! I did the vegan baking workshop last week, didn’t I? Why not have a go at baking something without two of my best kitchen friends – butter and eggs. I Googled ‘vegan carrot cake’ as I had five carrots that needed using up, and found a whole slew of delicious looking recipes. The one I chose was called Voluptuous Vegan Carrot Cake with Zesty Lemon Icing and was on the blog ‘An Ode to Mung Beans’. How could anyone pass that one by?
So I got creative in the kitchen. I altered the recipe a little by including wholemeal flour, reducing the sugar by two-thirds and instead adding some golden syrup, and toasting the coconut and walnuts. I made muffins instead of a cake, as I prefer muffins, and did not make any icing – simply because I didn’t have any vegan butter on hand. If anyone is interested in my altered recipe for Voluptuous Vegan Carrot Cake (Muffins!), then please email me at the CCF address.
But at the very least, do make sure you check out the original recipe here. You will simultaneously delve into one of the coolest vegan blogs out there – with so many amazing recipes you will be tempted to try everything!
Yesterday I craved cake. At first I thought this was a problem as I’m halfway through the vegan challenge, and every recipe I could think of was decidedly non-vegan.
Then inspiration struck! I did the vegan baking workshop last week, didn’t I? Why not have a go at baking something without two of my best kitchen friends – butter and eggs. I Googled ‘vegan carrot cake’ as I had five carrots that needed using up, and found a whole slew of delicious looking recipes. The one I chose was called Voluptuous Vegan Carrot Cake with Zesty Lemon Icing and was on the blog ‘An Ode to Mung Beans’. How could anyone pass that one by?
So I got creative in the kitchen. I altered the recipe a little by including wholemeal flour, reducing the sugar by two-thirds and instead adding some golden syrup, and toasting the coconut and walnuts. I made muffins instead of a cake, as I prefer muffins, and did not make any icing – simply because I didn’t have any vegan butter on hand.
Here’s my altered recipe for Voluptuous Vegan Carrot Cake (Muffins!), but do make sure you check out the original recipe here. You will simultaneously delve into one of the coolest vegan blogs out there – with so many amazing recipes you will be tempted to try everything!
1½ cups white flour
½ cup wholemeal flour (play around with the ratios if you like)
2 tsp baking powder
2 tsp bi-carb soda
½ cup sugar
½ cup desiccated coconut, toasted in a fry pan
½ cup walnuts, chopped and toasted
3 cups carrot, grated
½ cup sultanas
2 tsp cinnamon
A dash of nutmeg and mixed spice
Pinch of salt
3 tbsp golden syrup
1/3 cup oil (I used olive oil)
1 tsp vanilla essence
1 tbsp apple cider vinegar
¾ cup water, approx
· Preheat oven to 180°C and prepare a 12 hole muffin tin.
· I mixed all the dry ingredients together in a large bowl, then added the carrot and mixed well.
· In the pan I used for toasting the coconut and walnuts I mixed all the wet ingredients. By heating the golden syrup it becomes runnier and then mixes in better.
· Combine the wet and dry ingredients, stir well to ensure there are no floury lumps, then divide evenly into muffin tin.
· Bake for approximately 20 minutes, or until golden brown.
Bake, eat, and be merry!
Elaina
May 16, 2013