Easter Carrot Muffin

Who can resist a carrot cake for an afternoon treat or to celebrate a special occasion like easter?

Ingredients

• 60ml light olive oil

• 90g coconut sugar

• 1 teaspoon vanilla extract

• 150ml plant-based milk

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ½ teaspoon ground ginger

• ½ tablespoon milled flaxseed

• 125g carrots, peeled & grated

• 25g raisins (optional)

• 160g plain flour (you can use gluten-free)

• 1 teaspoon baking powder

• ½ teaspoon bicarbonate of soda

• ¼ teaspoon fine sea salt

• 50g walnuts

For the topping

• 250g coconut yoghurt

• ½ tablespoon maple syrup

• ½ teaspoon vanilla extract

Method

1. Spread the walnuts out on a baking tray and place in the oven at 150°C / 130°C fan / 320°F for 12–15 minutes; leave to cool, then roughly chop and set aside. Increase the oven temperature to 180°C / 160°C fan / 350°F. Prepare a 12-hole muffin tin.

2. Place the oil, sugar, vanilla and soya milk into a large bowl; whisk until the sugar begins to dissolve, then add the cinnamon, nutmeg, ginger, milled flaxseed, grated carrots and raisins (if using) and stir to combine.

3. In a medium bowl, whisk together the flour, baking powder, and bicarbonate of soda and salt, until no lumps remain.

4. Add the flour mixture into the wet mixture, along with ½ of the walnuts. Stir to combine, being careful not to overmix.

5. Scoop the mixture into the prepared muffin cups and bake for 20-25 minutes, until risen, dark golden brown and a skewer inserted into the centre of each cupcake comes out clean. Remove from the oven and leave to cool completely on a wire rack (remove the cupcakes from the tin once they are cool enough to handle).

6. To make the icing, whisk the coconut yoghurt, maple syrup and vanilla together. Spread over the cake and sprinkle over the remaining walnuts.