The Cruelty Free Shop chain of vegan supermarkets is hosting a ‘Vegan Bake Sale’ today to raise money for local charities.
At more local store in Canberra the funds will be donated to Animal Liberation ACT to support their work protecting animals.
I put my hand up to contribute to the baked goods. I came up with two items, both muffins for ease of handling and distribution. The first was Cornbread with Maple Syrup Cream Cheese Glaze and Carrot Cake with Sweet Lemon Icing.
These are a variation of the carrot cake I posted earlier this week. Everyone who had a piece loved it so if it aint broken, don’t fix it right?
CARROT CAKE MUFFINS WITH SWEET LEMON ICINGPrint Recipe
- 1kg carrots, roughly chopped, boiled, cooled and mashed
- 2 1/2 cups plain self rising flour
- 1 400 gram tin of crushed pineapple in juice
- 1 heaped teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/2 teaspoon of salt
- 1 cup chopped pecans
- 6 tablespoon of safflower oil
- 4 teaspoon of egg replacer powder
- 3/4 cup of brown sugar
- 2 cups of icing sugar
- 2 tablespoons of lemon juice
- 1 tablespoon of water
Preheat oven to 170 degrees celsius (fan forced oven).
Line two muffin trays with cupcake wrappers.
Combine all the dry ingredients in a large bowl - flour, egg replacer, brown sugar, pecans, salt, nutmeg, cinnamon. Mix thoroughly.
Combine all the wet ingredients in a separate bowl - pineapple including juice from pineapple tin, mashed carrots and oil.
Mix the wet ingredients into dry, ensure all combined but don't over mix.
Spoon the mixture into cupcake wrappers then bake for 25-30 minutes.
Allow to cool on a baking rack.
While the muffins are cooling, place the icing sugar, lemon juice and water into a bowl and mix vigorously until you have a smooth paste. Apply to the top of the muffins once they are cool.