Carrot and walnut cakes with a lemon buttercream


220G SR FLOUR, 200G LIGHT BROWN SUGAR, 200ML MILK (I use soy or oats) half teaspoon baking powder and half teaspoon baking soda, 80ml vegetable oil (I use sunflower) 1 teaspoon vanilla extract, 1 teaspoon mixed spice (I always add some more!) 50g chopped walnuts (optional if you don’t like hazelnuts) 3 teaspoons of soft apple sauce, 2 small grated carrots. Combine all wet ingredients and mix and leave until other ingredients are ready, Add them all and mix well (I use a hand mixer but you can use a spoon.) Spoon into muffin tins (makes 18) and bake at 160 degrees not higher for 20 minutes (mine is a fan unsure of other alternatives). Let it cool, then squeeze out the buttercream.

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