Ingredients

The following ingredients have 4 Servings
  • 2 carrots (125g)
  • 225 g plain wholemeal flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp cinnamon
  • 70 g unrefined brown sugar
  • 60 g softened butter (or dairy free substitute such as pure)
  • 150 ml milk (or dairy free substitute such as rice or soya milk)
  • 1 large egg
  • 100 g berries and cherries dried fruit mix

Instruction

  • Preheat the oven to 190°C/375°F/Gas Mark 5.  Pop 12 cupcake cases into a muffin tin or lay out 12 silicone cases (you may need to add a few more at the end).  Peel and grate the carrots and set aside.
  • Place the flour, baking powder, bicarbonate of soda, cinnamon and sugar into your food processor and whizz together.  Add the butter, milk and egg and mix until combined.
  • Stir in the grated carrot and dried fruit by hand, then use a spoon to drop the cake mixture into the cupcake cases until they are each around two thirds full.
  • Bake for 15-20 minutes, until golden and springy to the touch.  Cool on a wire rack then enjoy!