This is a recipe based on a carrot cake, but it’s designed to use up whatever ingredients you have in the cupboard and fridge. Turn half-used vegetable scraps into something truly special!
This Hidden Veg Recipe makes some really forgiving muffin style cupcakes and, as long as you try to stick with the basic measurements given here, you can freestyle as much as you need to use things up and reduce your waste!
The Odds and Ends Cakes also use Matthews Light Spelt Flour, which is regeneratively farmed and even better for the planet!
- Baker: Sophie Carey
- Makes: 12-15 Muffins
- Prep time: 30 Minutes
- Bake time: 18-22 Minutes
- Flours used: Matthews Regen Light Spelt Flour
Odds & Ends Cake Method:
- Preheat the oven to 180 degrees Celsius and line a muffin tray with paper cases.
- In the bowl of a large stand mixer fitted with a paddle attachment, add all of the ingredients listed. Set the mixer on a slow speed for 5-6 minutes, until all the ingredients are well incorporated. Scrape the mixer down with a spatula to ensure nothing has settled at the bottom of the bowl.
- Use a mechanical ice cream scoop to deposit the cake mix into the liners - filling them just over 2/3rds full.
- Once all your liners are full, sprinkle the tops of each muffin with a little granulated sugar and some extra nuts or seeds if you have them left. Bake the muffins for 18-22 minutes or until golden brown and well risen. A skewer inserted into the middle of the cake should come out clean.
- Let the muffins cool completely in the tins before you remove and enjoy! These can be topped with cream cheese frosting, if you have it, or eaten just as they are. They will keep for several days but also freeze really well for enjoying later!
