Tag Archives: carrot cake

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!

Banana and Carrot Cakes

You won’t believe how light and fluffy these cakes are! Best of all lower in fat and sugar. They freeze beautifully and are a great lunch box addition. Or…you can treat yourself to a delicious cake by topping these with cream cheese icing!
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Banana Carrot Cakes

Ingredients:
90g butter (softened)
1/2 cup caster sugar
1 egg
2 large over ripe bananas, mashed. (They are best when they are all spotty, like leopard skin!)
1 large grated carrot (leave the skin on for grating)
1 teaspoon mixed spice
1/2 teaspoon baking powder
1 and 1/2 cups of self raising flour

Method:
1. Preheat oven to 180C

2. In a mixing bowl mix butter, sugar and egg.
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3. Add in all other Ingredients and mix lightly until all combined.
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4. Divide the mixture into 12 cupcake pans (you can also make about 20 patty cakes)
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5. Bake for about 20 mins or until lightly browned on top.

You can freeze these ready for the lunch box. Pop them into a ziplock bag and into the freezer. Too easy!
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These are not a sweet cake, the banana gives them their own sweetness. (Perfect for the kids’ lunchboxes!)
If you prefer something sweeter you can also add a generous blob of cream cheese frosting for a delicious treat!

My cream cheese frosting recipe here: beat 125g (1/2 block of Philly cheese) with 1/2 cup of caster sugar. Beat until smooth. You can also add in a tablespoon of Lemon juice if you prefer. You won’t be able to freeze with the cream cheese frosting.

You could also use a simple lemon icing, drizzle over the cakes and they will freeze just fine.

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