Vegan Mini Carrot Cakes - Hodmedod's Wholefoods
Looking for a sweet treat this Veganuary? Try this delicious carrot cake recipe from Carol Kearns, using camelina seeds as a substitute for eggs. Easy to make - the recipe demands little more than...
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Ingredients
- 2 tbsp Camelina Seed
- 125ml Sunflower Oil
- 125g Light Muscovado Sugar
- 175g Carrot, coarsely grated
- finely grated zest of 1 Lemon
- juice of ½ a Lemon
- 1 tsp Lemon Extract
- 75g Walnut Pieces, roughly chopped
- 75g Sultanas
- 150g Self-raising Wholemeal Flour
- ½ tsp Baking Powder
- ½ tsp Bicarbonate of Soda
- 2 tsp Mixed Spice
- Linseed (optional)
- 60g Vegan Dairy-free Spread
- 80g Vegan Dairy-free Cream Cheese
- 200g Icing Sugar
- ½ tsp Lemon Extract
- 15g Walnuts, chopped
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