Name: Little carrot and walnut cakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: Mum’s little carrot and walnut cakes; 3/4 cup oil; 1 cup brown or raw sugar; 2 eggs; 2 cup plain flour (or 1 cup plain flour + 1 cup wholemeal flour); 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 cup sultanas; 1/2 cup walnut pieces; 2 large carrots, grated; Yoghurt & vanilla icing; 1 cup icing sugar; 1/2 teaspoon vanilla extract; 1 tablespoon plain yoghurt; 1 teaspoon lemon juice; 1 tablespoon softened butter (or cream cheese)

Little carrot and walnut cakes

These make a change from a whole carrot cake, which can take ages to cook and is quite a mouthful, so to speak! They’re moist and full of goodness.

Makes 12

Prep

10M

Cook

20M

Total

30M

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Ingredients

Mum’s little carrot and walnut cakes

3/4 cup oil

1 cup brown or raw sugar

2 eggs

2 cup plain flour (or 1 cup plain flour + 1 cup wholemeal flour)

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup sultanas

1/2 cup walnut pieces

2 large carrots, grated

Yoghurt & vanilla icing

1 cup icing sugar

1/2 teaspoon vanilla extract

1 tablespoon plain yoghurt

1 teaspoon lemon juice

1 tablespoon softened butter (or cream cheese)

Method

Mum’s little carrot and walnut cakes

1.Grease your muffin tins. Heat oven to 200˚C.

2.Beat the oil, sugar and eggs together until creamy. Stir in the remaining ingredients and mix until just combined.

3.Spoon into the muffin tins and bake for 20 minutes or until they spring back to the touch.

4.Leave to cool and settle for 5-7 minutes before lifting out of the muffin holes.

Yoghurt & vanilla icing

5.Blend the icing ingredients until smooth, then ice while cakes are just warm if you want a drizzled/drippy effect.

Instead of icing them, sprinkle with sunflower or pumpkin seeds before baking.
Note

Nici Wickes

Ingredients

Method

Mum’s little carrot and walnut cakes

Yoghurt & vanilla icing

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