Vegan Carrot Cake Cupcakes

Recipe by Lauren from Organic Spoon Ingredients 150g buckwheat flour 1tsp cinnamon ¼ tsp ginger ¼ tsp nutmeg 1.5 tsp baking powder 80ml coconut oil 3 ripe bananas 7 tbsp maple 3 large carrots ¼ cup chopped walnuts Topping: 250g organic, dairy free spread / margarine 1 tsp vanilla extract 400g Natvia 1/4 cup crushed walnuts Method

1. Preheat the oven to 180 degrees and line a cupcake baking tray with cupcake liners.
2. Peel and grate the carrots and leave to the side.
3. In a large bowl mix the flour, baking powder and spices.
4. In another bowl mash the bananas then mix in the coconut oil (melted but not hot) and maple.
5. Add the wet ingredients to the dry, adding slowly and mixing as you go along. Once it is mixed, add the grated carrot and walnuts and mix again.
6. Pour into the prepared tin and put in the oven for 18 minutes.
7. Once it’s in the oven prepare the topping by mixing the ingredients really well then leaving in the fridge.
8. Remove the cake from the oven and wait until it is completely cool before adding the topping. The topping will need to come out the fridge 5 minutes before you’re going to start adding it to the cakes.
9. Add some more chopped walnuts to the top.