Easter carrot cakes

all details

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

Carrot cakes for the Easter Bunny.
Mini carrot cakes for the (hungry) Easter Bunny. Photo: Marina Oliphant
  • 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.

 

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  • Main Ingredients - Carrot, Nuts, Eggs
  • Course - Dessert, Snacks
  • Occasion - Easter

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