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Easter carrot cakes

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Mini carrot cakes for the (hungry) Easter Bunny.
Mini carrot cakes for the (hungry) Easter Bunny.Marina Oliphant
Time:1-2 hoursMakes:12 muffins or 1 loaf cake.

These Easter-themed carrot cakes are a healthy alternative to the seasonal chocolate overload. You can make individual cakes or one large one and leave some out for that overworked rabbit.

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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

  1. 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.

     

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Original URL: https://www.smh.com.au/goodfood/recipes/easter-carrot-cakes-20111018-29wfg.html