Heart Foundation Carrot & walnut cakes

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Cooking time: Less than 30 minutes

Healthy options: Healthy

Serves: 10 or more

Type: Cake

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Kitchen friendly view

By Heart Foundation

Ingredients

2/3 cup brown sugar
2 eggs*
1/2 cup extra light olive oil*
1 cup self raising flour
3/4 tsp bicarbonate of soda
1 tsp ground mixed spice
1/2 cup walnuts, chopped
2 cups grated carrot* (see Tip)

1/3 cup icing sugar, sifted
1/2 tsp vanilla essence
1/2 cup extra light spreadable cream cheese*
*Look out for products with the Heart Foundation Tick. All fresh fruit and vegetables automatically qualify for the Tick.

Preparation method

Preheat oven 180℃ fan forced. Line twelve 1/3 cup capacity muffin holes with paper cases.
Combine brown sugar, eggs and oil in a bowl, whisk until sugar has dissolved. Sift flour, bicarbonate of soda and mixed spice together over the oil mixture and fold in until just combined. Stir in the walnuts and grated carrot.
Spoon mixture into the paper cases until three-quarters full. Bake for 18-20 minutes or until cooked through when tested with a skewer. Stand for 10 minutes in the pan then lift onto a wire rack to cool.
For the icing; fold the icing sugar and vanilla into the cream cheese and refrigerate until required.
Spread icing over the cakes and serve.

Tip: you will need 2 medium carrots, peeled then grated to give you 2 cups.

These cakes keep well for 3 days in an airtight container at room temperature.

For more FREE recipes that your family will love, visit heartfoundation.org.au/mumsunited.

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