Vegan Carrot Muffins Inspired By The World's Best Cupcakes
In the entire world, where does one find the best cupcake? It just might be, and indeed is according to Vanity Fair, in London at the prettiest, pinkest cake parlour imaginable. That’s Peggy Porschen in Belgravia and also Chelsea. But can we turn out our own ‘fancy cakes’ in our own home kitchens, big or small? I say yes, and what’s more, this version is vegan like theVegan Friendly Carrot Cake served at Peggy Porschen. Additionally, the SimplyCooking® recipe is made without white sugar or white flour. In place of all-purpose flour the recipe uses spelt flour, a newer flour on the scene that is now becoming widely available. (You can use all-purpose flour if that is what you have.) Pair Vegan Carrot Muffins with tea, coffee or champagne, any day can be as delicious as a step through the Peggy Porschen doors.
SimplyCooking® Vegan Carrot Muffins made with no white sugar or white flour.
vegan carrot muffins
200 grams (1 1/2 cups) sprouted spelt flour (or all-purpose flour)
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt, Celtic sea salt preferable
1/2 tsp. pumpkin pie spice
7 dates, coarsely chopped
1/4 cup raisins
Preheat the oven to 350 ° F. Stir the ingredients above together in a large bowl. Use fingertips to break up clumps and incorporate the dried fruit.
1/2 cup grapeseed oil, plus additional for the muffin tin
1/4 cup applesauce
1/4 cup honey
1/4 cup almond milk or milk of choice
1 tsp. vanilla extract
1 1/2 cups grated carrot, about 2 large carrots
Stir the wet ingredients and carrots together in a second bowl and fold into to the dry ingredients, until just moistened. Brush the muffin tin generously with additional oil. Spoon the batter into muffin tins and bake 25 minutes. Cool 5 minutes and turn out onto a cooling rack.
Makes 12 muffins
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