Plant-Based Carrot Cake Muffins

Instructions

Cupcakes

Preheat the oven to 180, in a mixing bowl sift in the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg and combine.

Add the grated carrots, prepare the linseed eggs and add to the mixing bowl. Stir in the vegetable oil, vanilla and apple cider vinegar.

Stir in the orange zest a long with the ground walnuts and divide the mixture into 12 cupcake cases in a cupcake tin. Place in the oven for 30 minutes or until baked through. Leave to cool on a wire rack.

Icing

Add the icing sugar, butter, orange juice and orange extract to a bowl and mix until thick and smooth. Pipe the icing on top of the cupcakes!