Carrot Cupcakes with Currants and Almonds

This was my second batch of these this week. Here’s a handy tip for anyone reading this… (is anyone reading this?) Never clean the cooker while your cakes are cooking. I put my cakes in at 180°C for 22 minutes and gave the front of the cooker a quick once over. Glancing down I realised I’d spun the dial round to 240°C!! Like old Alfred – I burnt the cakes. So I made another batch – they are quite dense and very tasty! They would be good with a creamy frosting, maybe made with Tofutti? The recipe was adapted from Vegan Cupcakes Take Over the World.

  • ¼ cup soya milk
  • 1 tsp cider vinegar
  • ⅔ cup sugar
  • ⅓ cup rapeseed oil
  • 1 tsp vanilla extract
  • 1 tbsp applesauce
  • ⅔ cup fine plain flour
  • ¾ tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp cinnamon
  • ¼ tsp ground ginger
  • Pinch of salt
  • 1 cup finely grated carrots
  • ¼ cups chopped almonds
  • ¼ cup currants, soaked for 2 hours in orange water

Whisk the soya milk and vinegar together and leave to curdle for a few minutes. Stir in the sugar, oil and vanilla and whisk until the sugar has dissolved. Stir in the applesauce – this adds moisture to the cake. Sift in the flour and other dry ingredients and mix until smooth. Fold in the carrots, fruit and nuts. Transfer into cupcake cases (I made 15) and bake for 22 mins at 180°C. Hope you like ‘em!

 

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