Cardamom and carrot cakes with maple icing from A Modern Way to Eat: Over 200 Satisfying, Everyday Vegetarian Recipes (That Will Make You Feel Amazing) (page 292) by Anna Jones

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chickpea flour for light spelt flour. See recipe for variations.

  • TheRegencyCook on November 23, 2019

    I really didn't like these cakes. As others have said they were a strange texture. Dry. I ended up throwing them all away. That's not something, I should add, that I ever do with cupcakes.

  • sosayi on November 27, 2018

    A disclaimer: I made this recipe as a full cake, not as mini-cakelets or cupcakes and used the suggested chickpea flour substitute (in place of the spelt flour). That being said, I felt the recipe was a bit dense and dry. Flavors were good, it was just the close texture that didn't really catch me. I did enjoy the simple maple cream cheese frosting, however. I doubt that I'd make the full recipe again.

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