This sweet treat is suitable for a dairy-free diet
(20 votes)
Cook: 40 Mins
Serves: 12
Price: 20p per serving
Nutritional Information
Each 68g serving contains
Energy
671kj
160kcal
671kj
160kcal
8%
Fat
7.5g
7.5g
Med
11%
11%
Saturates
0.7g
0.7g
Low
4%
4%
Sugars
10.9g
10.9g
Med
12%
12%
Salt
0.16g
0.16g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
987kj/236kcal
Typical energy values per 100g:
987kj/236kcal
Ingredients
100ml rapeseed oil
50g light brown sugar
50g maple syrup
2 eggs, beaten
2 carrots, peeled and grated
Juice and zest 1 small orange
125g self-raising flour
1tsp cinnamon
4 cardamom pods, finely ground
3tbsp sultanas
2tbsp oats
Method
1
Preheat oven to 180C/ 160C Fan/Gas 4. Put 12 cupcake cases into the holes of a muffin tray.
2
Whisk together the oil, sugar and syrup until pale. Gradually add the eggs – whisk until light and fluffy.
3
Add the carrots, orange juice and zest. Sift the flour, cinnamon and cardamom into the cake batter. Stir in the sultanas. Whisk for 1 min, then spoon into the cases. Sprinkle with oats.
4
Bake for 20-25 mins until a knife comes out cleanly when inserted into the muffin. Serve hot or cold.