Vegan Carrot Cake
Ingredients:
- 300g grated carrots
- 125ml Oil
- 10ml vanilla essence
- 175g light brown sugar
- 300ml Oat Milk (I use Oatly)
- 375g plain flour
- ½ tsp salt
- 2 tsp baking powder
- 1 ½ tsp bicarbonate of soda
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 2 tsp ground cinnamon
- Betty Crocker Cream Cheese Icing ( 2 400g tubs)
- 50g Walnuts
Method:
- Preheat your oven to 180° and line two 7-inch cake tins with cake liners.
- Grate your carrots and set aside for later.
- In a large bowl mix together the oil, sugar and vanilla once fully combined stir in the Oat milk.
- Add in the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, ginger and salt and stir until fully combined.
- Next add in the grated carrot you put aside earlier.
- Once the cake batter is fully combined split it between the two lined cake tins and bake for 22-25 minutes.
- Once the cakes are cooked take them out of the oven and let cool for at least 30 minutes.
- When the cakes are fully cooled spread the icing on the cake with a palette knife then sprinkle the walnuts on top of the iced cake
Biscoff Cupcakes (ve)
Ingredients:
- 225g self raising flour
- 1 tsp vanilla extract
- 200g light brown sugar
- 75ml vegetable oil
- 250ml oat milk
- Betty Crocker Vanilla Buttercream Style Icing (400g)
- 20 Biscoff Biscuits (8 crumbled)
- 12 tsp Biscuit Spread (melted)
- Preheat your oven to 175 °C.
- Place 12 cupcake cases in a cupcake tin.
- Sieve the flour and sugar into a large bowl then mix until fully combined.
- Add your milk,oil and vanilla and then whisk until its smooth.
- Fill the cupcake cases with the mixture so that each case has an even amount of mixture and they are all level
- place in the preheated oven for 20 minutes or until golden brown.
- While the cakes are cooling fill an icing bag with the Betty Crocker icing and another icing bag with the 12tsp of biscuit spread.
- Now make a hole in the cupcakes about the size of a 5 pence piece and this hole should continue to the bottom of the cupcake
- Fill the holes you have made with the melted Biscoff spread evenly (this is the core of the cupcake)
- Now pipe the vanilla icing on to each cupcake then add the crumbled biscuits on to the cupcakes.
- Then finally use the last 12 biscuits to decorate the cupcakes (see above picture for example) and your done!
Red Velvet Cupcakes (ve)
Ingredients
- 225g self raising flour
- 1 tsp vanilla extract
- 200g light brown sugar
- 75ml vegetable oil
- 250ml oat milk
- Betty Crocker Rich Cream Cheese Style Icing (400g)
- 2 bars of Bournville (360g)
- 2 teaspoons of red food dye (gel)
- 10g Bournville cocoa powder
Method
- Preheat your oven to 175 °C.
- Place 12 cupcake cases in a cupcake tin.
- Sieve the flour, cocoa powder and sugar into a large bowl then mix until fully combined.
- Add your milk, oil, and vanilla and then whisk until its smooth.
- Once fully combined add red food dye gel.
- Fill the cupcake cases with the mixture so that each case has an even amount of mixture and they are all level
- Place in the preheated oven for 20 minutes .
- While the cakes are cooling fill an icing bag with the Betty Crocker icing and another icing bag with the melted Bournville chocolate.
- Now make a hole in the cupcakes about the size of a 5 pence piece and this hole should continue to the bottom of the cupcake
- Fill the holes you have made with the melted Bournville evenly (this is the core of the cupcake)
- Now pipe the cream cheese icing on to each cupcake
- Then finally if wanted break up one cupcake that is not iced and use this as sprinkles for the decoration on the cupcakes
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