These easter carrot cakes are a healthy alternative to the seasonal chocolate overload. You can make individual cakes or one large one. Photo: Marina Oliphant
These Easter carrot cakes are a healthy alternative to the seasonal chocolate overload. You can make individual cakes or one large one.
Ingredients
300g carrots
250g walnuts
2 large eggs
1 cup raw sugar
3/4 cup canola oil
1 tsp vanilla essence
1 tsp cinnamon
1/2 tsp salt
1 cup plain flour
1 tsp baking powder
Icing
1 cup pure icing sugar
100g creamed cheese
45g butter, at room temperature
1 tsp lemon juice
Finely grated rind 1 lemon
Method
- Preheat oven to 180C fan-forced.
- Line one loaf tin (24 x 12cm) with baking paper or 12 muffin tins with patty pans.
- Grate carrots and chop walnuts.
- Combine eggs, sugar, oil, vanilla in a large bowl. Add sifted dry ingredients.
Stir in carrots and walnuts. - Spoon into patty pans or loaf tin. For muffins, bake for 30 minutes. For loaf tin, bake for 1 1/4 hours.
- Remove from oven and cool on wire racks.
To make icing, place all ingredients into a food processor or small bowl and mix well. Spread over the top of the cooled cakes.
Makes 12 muffins or 1 loaf cake.
Source: SMH
