Moist and Delicious
Contain less Oil and Sugar than most other recipes so you can have a second slice
Ingredients:90ml Milk or Water*
340g Grated Carrots
30ml Honey
280g Plain Flour
110-140g Sugar
60-80g Raisins (optional)
85g Vegetable Oil or 85g of Butter*
1 Tsp Baking Powder
1 Tsp Bicarbonate of Soda
2Tsp Cinnamon
½ Teaspoon Salt
1 Tsp Vanilla Extract
1 Large Free Range Egg
For Traditional Carrot Cake Icing:60g Cream Cheese ( I use Philadelphia Light )
110g Icing Sugar mixed with ½ Tsp Vanilla Extract
Directions:
1. Prepare 8 Tin, Loaf Tin or 24 Muffin Trays, whichever you prefer. Pre-heat oven to 200 c.
2. In a large bowl sift : Flour, Baking Powder, Bicarbonate of Soda, Salt and Cinnamon and mix with a fork.
3. In another bowl beat egg, add milk, honey, sugar, carrot and vanilla plus your oil or melted butter and mix.
4. Pour the egg mix into the dry ingredients and combine, but do not over stir.
5. Spoon your mixture into your cake or muffin tins and bake for 15 minutes if muffins and 20-25 minutes for cake. Once cooked the top should spring back when pressed gently.
6. When the muffins are cold, stir icing ingredients together until blended. Add ½ Teaspoon of milk if needed to make mixture smooth. Spread over the top of your cake(s) and add a dried Walnut or Raisin to the top.
Enjoy them! Will keep for three days.
You Can Freeze un-iced buns then defrost and Ice when ready to eat them.
TIP: * or = To keep calories down, if I use oil, I use Milk. If I use Butter, I use Water.
You can use Lemon Juice instead of Vanilla Essence or Milk to mix the cream cheese icing if desired.
Its so good you might have to make two batches - they go pretty fast in our house
Julie