500g spelt flour

500g carrots (6 large carrots)

6 teaspoons baking powder

2 teaspoon baking soda

6 teaspoons cinnamon

2 teaspoons egg replacer with 2 tablespoons warm water

1 teaspoon nutmeg

2 teaspoons salt

250g applesauce (2 small plastic cups)

2 cups soy milk

1 teaspoon vanilla extract

1 teaspoon imitation rum

1/2 cup brown sugar

60 g maple syrup

½ cup canola oil

In the stand mixer bowl, whisk together

• 500g spelt flour
• 6 teasp. baking powder
• 2 teasp. baking soda
• 6 teasp. cinnamon
• 1 teasp. nutmeg
• 2 teasp. salt
• 1/2 cup brown sugar

In the large metal bowl mix 2 teaspoons egg replacer with 2 tablespoons warm water, add

• 2 packs applesauce
• 2 cups soy milk
• 1 teaspoon vanilla extract
• 1 teaspoon imitation rum
• 60g maple sirop
• 1/2 cup canola oil

Preheat the oven to 350°F and grease rectangular metal baking pan.

Mix the dry ingredients and the wet ingredients in the stand mixer

Fold in the carrots and stir until just combined.

Bake for 35 minutes or until a toothpick inserted comes out clean. Let cake cool completely before frosting.

• coconut whip:
  • can of full fat coconut milk, refrigerated overnight
  • a few tablespoons of maple syrup or sifted powdered sugar
  1. Make the coconut whip by carefully opening the coconut milk can and scooping off the thick solidified part on the top. Don’t move or shake the can too much, it’s important that the solid and liquid parts stay separate. (save the liquid part for another use). Whisk the solid part vigorously by hand (or in a mixer). Add maple syrup or powdered sugar to make it as sweet as you like. Spoon a dollop on each muffin and sprinkle with a dusting of cinnamon.