This recipe was created by Vegan Chef Day.

Prep time - 10 minutes

Cook time - 20-50 minutes

Difficulty - Medium

Serves / makes - 12 mini muffins or 1 small cake

Ingredients to make 12 mini muffins 

0.5T ground flax seed

0.5T water 

25g gram flour

25g tapioca flour or potato starch

0.25t baking powder

0.25t bicarbonate of soda

0.25t ground cinnamon

0.25t ground ginger

Pinch of allspice or nutmeg

20g chopped nuts (I used hazelnuts)

25g sugar

60g grated carrot, water squeezed out

25ml neutral oil (I used sunflower)

50ml plant milk

Frosting 

50g soaked cashews

2T plant milk

2T refined coconut oil (optional)

1.5-2T icing sugar

Lemon zest (optional)

Ingredients to make a small cake 

1.5T ground flax seed

1.5T water 

75g gram flour

75g tapioca flour or potato starch

0.5t baking powder

0.5t bicarbonate of soda

0.5t ground cinnamon

0.5t ground ginger

Pinch of allspice or nutmeg

60g chopped nuts (I used hazelnuts)

75g sugar

180g grated carrot, water squeezed out

75ml neutral oil (I used sunflower)

150ml plant milk

Frosting 

150g soaked cashews

6T plant milk

6T refined coconut oil (optional)

5-6T icing sugar

Lemon zest (optional)

Equipment

Mixing bowl

Mixing spoon

Mini muffin tray or cake tin

Method

1. Set your oven to 180c/360f/GM4.

2. Mix the flax with water and set aside.

3. Mix the flours, raising agents, spices, nuts, sugar and carrot in a large bowl. Add the oil, milk and flax mixture and mix in well.

4. Pour this into a mini muffin tray or cake tin. Bake in the oven - 20-25 mins for mini muffins, 40-50 minutes for a cake.

5. For the frosting blend the cashews, milk and oil till very smooth. Add the sugar and zest (if using). Spoon the frosting onto your muffins/cake but only once they have cooled completely.

Notes

• Only use the coconut oil if you want the frosting to set.

• If you use refined coconut oil there will be no coconut flavour or smell.

• You can use unrefined if you are happy to have a coconut flavour.