Nutritional information does not include the following ingredients: Ground Ginger, Carrot, Salt, Brown Sugar, Walnuts, All Bran, Grapeseed oil, Pineapple, Cream cheese
Please Note - Nutritional information is provided as a guide only and may not be accurate.
Sweet Little Carrot and Ginger Cakes are fun, quick and easy to make and are good for afternoon tea or dessert.
They’re so dainty and delicious!
Method
Preheat oven to 180°C.
Grease a 12-hole muffin tin with cooking spray.
Sift the flour, cinnamon and ginger into a large mixing bowl.
Add the salt and sugar.
Stir through the walnuts, bran and carrot.
In another bowl, mix together the milk, oil, eggs and pineapple.
Pour this into the dry ingredients.
Mix until just combined then divide evenly between the muffin holes.
Smooth the tops then bake for 25 30 minutes until a skewer comes out clean and the tops are slightly springy to the touch.
Place the cakes on a wire rack to cool.
Beat the cream cheese and icing sugar together in a small bowl (use hand-held electric beaters to make this easier).
Use a knife to spread the icing over the cooled cakes.
Recipe Hints and Tips:
Sweet Little Carrot and Ginger Cakes are suitable to freeze for up to two months.
About Author
Jody Allen
Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less
