Carrot Cakes
Preparation time is 35minutes
Cook time is 35minutes
Total time is 1hours 10minutes
Serve is for 6 people
Difficulty level: 3 out of 4
17 Ingredients
- 1teaspoons Mckenzie's Baking Powder
- 125grams dried pitted dates
- 1 1/2 cup Uncle Tobys Oats Traditional Porridge
- 1/3 cup plain flour
- 30grams butter
- 1/4 cup Macro Light & Golden Rice Malt Syrup
- 1/2teaspoons Mckenzie's Bi Carb Soda
- 2teaspoons Queen Natural Vanilla Extract
- 1/3 cup sultanas
- 2 cup carrot
- 2 free-range egg
- 3teaspoons ground cinnamon
- 1teaspoons ground ginger
- 250grams cream cheese
- 3/4 cup Sugarless Stevia Organic
- 1/2 cup olive oil
- 1/2 cup pecans
Nutrition per serving
2800kJ / 668Cal
2800 Kilojoules or 668 Calories
32% of daily energy intake*
Protein
11.5grams
Fat
45.7grams
Carbs
51.7grams
Sugars
28.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Preheat oven to 180°C/160°C fan-forced. Grease a 6-hole (¾-cup/180ml) texas muffin pan.
Step 2 of 6
Grease a 6-hole (¾-cup/180ml) texas muffin pan.
Step 3 of 6
Process oats, flour, baking powder, bicarb, cinnamon, ginger and stevia until fine; tip into a large bowl.
Step 4 of 6
In the same food processor bowl (there’s no need to clean it), process ¼ cup (60ml) water, eggs, rice malt syrup, oil and vanilla for 5 minutes. Pour mixture over dry ingredients in the large bowl. Add carrot, sultanas and pecans; stir until combined. Divide mixture among muffin pan holes.
Step 5 of 6
Bake for 35 minutes or until a skewer inserted into the centre of one comes out clean. Stand in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.
Step 6 of 6
Meanwhile, to make date cream cheese icing, process dates and 2 tablespoons boiling water until almost smooth, scraping down the side of the bowl. Add remaining ingredients; process until smooth and combined. Spread icing over cooled cake tops; scatter with extra pecans.
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