Carrot cake, although made with vegetables, sits much more in the “sometimes” food group rather than the eat as much as you can vegetable department. This version of carrot cake is made with less oil and more carrot than some versions and contains cinnamon and mixed spice which gives it a delicious flavour. I made mine in cupcake cases for the perfect portion size. It’s still a treat food, but we all need those every once in a while
Here’s how.
Ingredients:
3/4 cup brown sugar
1/2 cup canola oil
1/2 cup trim milk
2 eggs
1 cup self raising flour
1 teaspoon baking soda
1 teaspoon vanilla essence
2.5 teaspoons of cinnamon
1 teaspoon mixed spice
3 medium carrots grated
Preheat oven to 180 degrees celcius. Measure oil, brown sugar and milk in large bowl. Add the eggs and beat well to combine. Fold in the remaining ingredients until just combined. Place in cupcake cases in a muffin tin and bake in the oven for 12-15 minutes.
For extra indulgence, top with this cream cheese icing:
1 cup reduced fat cream cheese
1/2 cup icing sugar
1 teaspoon lemon juice
Beat cream cheese until light and fluffy. Beat in icing sugar and lemon juice.
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