Carrot cake is an English classic that usually involves grated carrots with either nuts, sultanas or raisins.
The origins of this delicious, moist cake are disputed but the cake gained popularity during World War Two in the UK due to rationing.
While traditionally carrot cake is baked in one large tin and cut into slices, Lyle’s Golden Syrup has shared a mini version that doesn’t include eggs or butter.
The site describes the mini carrot cakes as “soft, melt-in-your-mouth” vegan cakes that have a “tangy” and “delicious” cream cheese frosting.
Some carrot cakes can be stodgy and unpleasant to eat, but Lyle’s Golden Syrup described their recipe as “light” and “so easy to make”.
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Those looking to try out the recipe will need a 12-cup mini cake tin and some cupboard staples.
Ingredients:
For the cake:
- Coconut oil for greasing the 12-cup mini cake tin
- 75g white spelt flour and 75g plain flour
- 1tsp bicarbonate of soda
- 1.5 tsp ground cinnamon
- A pinch of salt
- 1.5 tbsp ground flax seeds and 4 tsp water
- 90ml olive oil
- 90ml unsweetened plant-based milk
- 180ml Lyle Golden Syrup
- 50g grated carrots
- 50g roughly chopped walnuts
For the frosting:
- 60ml vegan cream cheese
- 1tbs Lyle Golden Syrup
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Method:
1. Preheat the oven temperature to 180C.
2. Next, in a large bowl, mix together the flours, bicarbonate of soda, cinnamon and salt using a spoon.
3. Then in a separate bowl mix together the ground flaxseeds and the water and let the mixture stand for two to three minutes.
4. In another large bowl mix together the oil, milk, grated carrot and golden syrup, stirring with a spoon to combine. Once ready, add the ground flaxseed mixture to the wet mix, stirring briefly to combine.
5. Grease a 12-cup mini cake tin or a 12-cup muffin tin.
6. Combine the wet and dry ingredients and the chopped walnuts.
7. Next, spoon the batter into the prepared cake tin and bake in the oven for about 20 minutes or until the cakes have risen and are golden.
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8. While the mini cakes are in the oven, mix together the frosting ingredients with a spoon in a little bowl and place it in the fridge until the mini cakes are ready to be frosted.
9. When the mini carrot cakes are ready, remove them from the oven and allow them to cool completely.
10. Carefully slice off the rounded top of the mini cakes to create even, flat mini cake layers. To make this process easier, you can place them in the freezer for 30 minutes.
11. Once cool, it’s finally time to frost. Spread about one tablespoon of frosting on one of the mini cakes, top it with a second and frost it again. You can decorate the cakes to your liking with nuts, edible flours or seasonal fruit.
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