A Recipe for Carrot Cakes: Delicious and Nutritious

They are perfect for this time of year and are probably one of the healthier cakes that you can make. They are, of course, miniature carrot cakes.

This recipe is a mixture of two different recipes but has gone done swimmingly among friends and family.

What you need:

For the carrot cakes:     

8 ounces grated carrots

8 ounces self-raising flour

4 ounces brown sugar

2 teaspoons baking powder

1 teaspoon cinnamon

1 teaspoon nutmeg

3 eggs

150 millilitres vegetable oil

1 teaspoon vanilla essence

 

For the icing:                    

2 ounces cream cheese

5 ounces icing sugar

1 teaspoon vanilla essence

How to make them:

- Preheat your oven to 200°C (180°C fan oven or Gas Mark 6) and line your muffin tray with cases.

- Mix together the flour, sugar, baking powder, cinnamon and nutmeg.

- In a separate bowl, mix together your eggs, vegetable oil, vanilla essence and carrots.

- Pour the wet mixture into the dry and mix well.

- Spoon the mixture into the cases in your muffin tray. Fill each case about three quarters full.

- Bake the cakes for 25-30 minutes.

- Take out and leave to cool on a rack.

- Once cool, make your icing. To do this, mix the cream cheese, icing sugar and vanilla essence.

- Decorate your cakes with the icing and if you want, sprinkle a little cinnamon over the top.

 

And don’t forget to enjoy!