So, when my housemate was going to throw away some carrots because they were past their best, I though A-HA! here is an opportunity to give these bad boys another whirl and try and make them more yummy and more carrot-cakey. I kind of invented this recipe so some of the recipe is a bit haphazard but here it is:
Makes 12 small muffins (cupcake size)
Ingredients
- about 2 and a half medium carrots
- 1 cup oats
- 1 teaspoon ground mixed spice
- 1 and a half teaspoons baking powder
- 2 dessert spoons maple syrup
- 1 egg
- about half a cup ish of sultanas
Method
1) Pre-heat oven to 180 degrees.
2) Cut off the ends of the carrots (and in my case, the bits of the carrot which look a bit... past their best), and chop into chunks. Whack into a food processor and whizz until coarsely grated.
3) Put the oats into the food processor and whizz until the fine powdered oats are combined with the now finely grated carrot.
4) Put the egg, maple syrup, mixed spice and baking powder into the food processor and whizz until combine - then stop!
5) Remove the bowl bit of the food mixer and the blade (be careful, obvs. Chopped fingers aren't in the recipe) and add in the raisins. Stir them through the mix until evenly distributed.
6) Place out 12 pretty cupcake cases in a muffin tray and distribute the cake mix evenly.
7) Plonk these in the oven for 20 minutes or until the cakes spring back slightly to the touch (you don't want them too spongey or they'll dry out)
Top tip: turn your muffin tray around after ten minutes so the cakes bake evenly!
8) Take your muffins out of the oven and cool of a cooling rack.
9) Enjoy with a cup of coffee!
The result of these carrot cake cupcakes was considerably more successful than the first. These cakes are moist, flavoursome with spicing and just delicious. Yum yum yum. What's even better is that you can freeze these and just heat them up - meaning there's always that perfect sweet treat in the freezer ready to nibble on. Perfect snack for work or on the go - and good for you too!