Easter carrot cakes

Name: Easter carrot cakes
Cook time: 1 h 30 min
Yield: 12 muffins or 1 loaf cake.
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

October 18, 2011

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.

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.