Mini Carrot Cakes

Contains vegetables - must be healthy

For a bit of crunch, add walnuts to the mixture. For a healthier topping, have with greek yoghurt or cream.

Tracy Rutherford - Fresh Living, 9 August 2004, Page 53
Title image from sucrek.files.wordpress.com
Preparation time
1 hour
Makes
around 12
Category
Baking
Tags
baking, cake, dairy-free, vegetables, vegetarian
2
medium carrots
1 cup
self-raising flour
1/2 cup
plain flour
1 tsp
bicarb soda
1/2 tsp
cinnamon
1/2 cup
brown sugar
3/4 cup
vegetable oil
1/2 cup
golden syrup
3
eggs
1/2 tsp
vanilla essence
250g
cream cheese
1/2 cup
icing sugar
  1. Preheat oven to 170°C (340°F).
  2. Peel and grate carrots, then set aside. In a large bowl, mix flours, bicarbonate of soda, and cinnamon.
  3. Make a well in the dry mixture. Fill with brown sugar, oil, golden syrup, eggs, and 1 tsp vanilla.
  4. Mix wet ingredients thoroughly inside well, then use a wooden spoon to mix dry ingredients, until just combined. Stir in grated carrot.
  5. Pour into a greased muffin pan, and bake for 30 minutes, or until golden brown (cooking time will vary on tray size).
  6. Set aside for 5 minutes, then turn out onto a wire rack to cool.
  7. To make icing, mix cream cheese, icing sugar, and remaining vanilla in a bowl. Spread over cool cakes.