OK, a confession. Before I made these carrot muffins, I’d only eaten carrot cake a handful of times. Usually when that cake craving hits, only chocolate cake will do. After making these, though, I feel my sweet tooth might branch out a little more! Here, the taste of traditional carrot cake pairs beautifully with the zing of citrus zest drizzled over the top.
For the carrot muffins:
6 tablespoons of aquafaba*
150g of carrots (grated)
100g of brown sugar
175g of self-raising flour
5 tablespoons of vegetable oil
2 tablespoons of soy milk
1/2 teaspoon of bicarbonate of soda
1/2 teaspoon of baking powder
1/2 teaspoon of cinnamon
1/2 teaspoon of ginger
For the orange glaze:
2 tablespoons of freshly squeezed orange juice
2 teaspoons of orange zest
60g of icing sugar
* Aquafaba is the liquid from a can of chickpeas.
Makes: 8 muffins
1. Mix together the flour, bicarbonate of soda, baking powder, cinnamon, ginger and grated carrots in a large bowl.
2. In another bowl, beat together the aquafaba and sugar until frothy. Pour in the oil and soy milk and then mix together with the dry ingredients.
3. Place around 2 tablespoons of the muffin mixture into each muffin case. Put in the oven for around 20-25 minutes at 180 degrees celcius (until a toothpick inserted in the middle comes out clean).
4. Once the muffins have cooled, make the glaze by mixing together the orange juice, zest and icing sugar. Pour a tablespoon over each muffin.