Easter carrot cakes
These easter carrot cakes are a healthy alternative to the seasonal chocolate overload. You can make individual cakes or one large one.
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Carrot cakes for the 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
- 1 cup pure icing sugar
- 100g creamed cheese
- 45g butter, at room temperature
- 1 tsp lemon juice
- Finely grated rind 1 lemon
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.