Monthly Archives: July 2015

Carrot Cakes

These little carrot cakes are light, fluffy and so yummy! Lower in fat and sugar – perfect just as they are so pop one in the lunchbox! (Freezer friendly too!) For something special, add some cream cheese icing!

For something special, add a dollop of cream cheese icing! Yummy!

For something special, add a dollop of cream cheese icing! Yummy!

Ingredients:
1/2 cup oil (try Olive or ricebran oil)
1/4 cup golden syrup (or use honey)
1 teaspoon vanilla essence
2 eggs
1/2 cup brown sugar
1 1/4 cup Self-Raising flour
1 teaspoon baking powder
1 teaspoon mixed spice (optional or use cinnamon)
2 cups finely grated carrot (leave the skin on. It is about 2 medium sized carrots)
Optional: 1/3 crushed walnuts and/or sultanas

Method:
1. Preheat your oven to 170C
2. In a large bowl use a whisk to combine oil, syrup, vanilla, eggs and sugar.

Whisk eggs, oil, sugar and vanilla

Whisk eggs, oil, sugar and vanilla

3. Gently fold in the flour, baking powder and mixed spice.

Gently fold in flour, baking powder and spices

Gently fold in flour, baking powder and spices

4. Gently add in the grated carrots. Also add in walnuts or other additions.

Fold in the grated carrots

Fold in the grated carrots

5. Divide the mixture evenly amongst 12 cupcake pans and bake for about 25 minutes – just lightly browned.

Pour into cupcake wrappers

Pour into cupcake wrappers

6. Serve them warm with butter or just as they are. Allow them to cool and freeze straight away or top with lemon icing or cream cheese frosting.

Perfect just the way they are! Ready to freeze for lunch boxes!

Perfect just the way they are! Ready to freeze for lunch boxes!

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