Little Spiced Carrot Cakes With Walnut Crunch
Makes
12
Preparation
15
minutesCooking
25
minutesIngredients
3 cups 3 coarsely grated carrot (see tip, below)
1 cup 1 brown sugar
1 cup 1 extra virgin olive oil, light flavour
3 3 free-range eggs
2 cups 2 plain flour
1 ½ tsp 1 ½ baking powder
½ tsp ½ bicarbonate of soda
2 ½ tsp 2 ½ ground cinnamon
1 tsp 1 ground ginger
¼ cup ¼ walnuts, finely chopped
¼ cup ¼ coffee sugar
Method
- Preheat oven to 180˚C fan-forced. Line a 12-hole ⅓-cup-capacity muffin tray with baking paper squares.
- Put carrot, sugar, oil and eggs in a large bowl. Mix until combined. Into a second large bowl, sift flour, baking powder, bicarb and spices. Make a well in centre and add carrot mixture. Stir until well combined.
- Spoon into prepared tray holes, then scatter walnuts and coffee sugar on top.
- Bake for 25 minutes or until cooked when tested with a skewer.
- Cool in tray for 15 minutes. Transfer to a wire rack to cool completely, then serve.
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