Free from Carrot Cup Cakes

Cooking Time
45 Minutes

Portions
12

Ingredients

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• g Country Range Vegetable Oil
•   tsp Country Range Cinnamon
•   tsp Country Range Baking Powder
• g Country Range dried mixed fruit
• g Caster Sugar
•   tbsp Country Range Aquafaba (Chickpea Water)
•   tbsp Country Range Sunflower Seeds (Chopped)
• g Gluten free Self Raising Flower
• g Grated Carrots
• g can Country Range Coconut Milk (solid only)
• g Icing Sugar
• g Zest of orange
•   tsp Country Range Sunflower Seeds (chopped)

• 1

  Step 1

  Pre-heat the oven to 180C
• 2

  Step 2

  Whisk the oil, chick pea water (aquafaba) and sugar until the mixture is like mayonnaise. Gently fold the carrot into the cake batter, then stir in the flour, baking powder, spices, chopped sunflower seeds and mixed dried fruit.
• 3

  Step 3

  Fill some muffin cups and bake for 12-15 mins. Test with a cocktail stick and If it comes out clean, it's ready to take out of the oven. If it comes out a little gooey, leave in for another few mins and then cool
• 4

  Step 4

  Meanwhile, whip together the solid part of a chilled can of coconut milk, icing and zest of 1 orange.
• 5

  Step 5

  Once cakes are cool, pipe or spread with frosting and finish with chopped sunflower seeds

Ingredients

Increase Portion Size

• g Country Range Vegetable Oil
•   tsp Country Range Cinnamon
•   tsp Country Range Baking Powder
• g Country Range dried mixed fruit
• g Caster Sugar
•   tbsp Country Range Aquafaba (Chickpea Water)
•   tbsp Country Range Sunflower Seeds (Chopped)
• g Gluten free Self Raising Flower
• g Grated Carrots
• g can Country Range Coconut Milk (solid only)
• g Icing Sugar
• g Zest of orange
•   tsp Country Range Sunflower Seeds (chopped)