Name: Carrot and zucchini mini cakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: Icing; 125 gram low-fat cream cheese, at room temperature; 1/4 cup equal orange rind strips, to serve; 1 cup self-raising flour; 1 cup self-raising wholemeal flour; 1 1/2 teaspoon mixed spice; 1/2 teaspoon bicarbonate of soda; 1 carrot, grated; 1 zucchini, grated; 1/2 cup sultanas; 1/4 cup chopped pecans; 2 eggs; 1/2 cup low-fat milk; 1/2 cup orange juice

Carrot and zucchini mini cakes

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Makes 12 Item

Prep

20M

Cook

20M

Total

40M

Ingredients

Icing

125 gram low-fat cream cheese, at room temperature

1/4 cup equal orange rind strips, to serve

1 cup self-raising flour

1 cup self-raising wholemeal flour

1 1/2 teaspoon mixed spice

1/2 teaspoon bicarbonate of soda

1 carrot, grated

1 zucchini, grated

1/2 cup sultanas

1/4 cup chopped pecans

2 eggs

1/2 cup low-fat milk

1/2 cup orange juice

Method

Carrot and zucchini mini cakes

1.Preheat oven to moderate, 180°C. Line 12-hole muffin pan with paper cases.

2.Sift flours, spice and soda together into a bowl, returning husks. Stir through carrot, zucchini, sultanas and pecans until just combined.

3.In a jug, whisk together eggs, milk and juice. Lightly fold into dry ingredients until combined. Spoon mixture into paper cases until 2/3 full.

4.Bake for 15-20 minutes until cooked when tested. Cool in pan for 5 minutes, before turning onto a wire rack to cool completely.

Icing

5.Beat cream cheese and Equal until smooth. Spread over cooled cakes. Top with orange strips.

The cake is ready when a skewer inserted into its centre comes out clean and dry.
Note

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Ingredients

Method

Carrot and zucchini mini cakes

Icing

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