I love carrot cake. Today I am sharing a recipe for little carrot cakes and a little bit about the humble carrot.
The low-down on carrots
Carrots are very rich in potassium and protein. Potassium is an important mineral for our bodies and helps us keep our organs in good condition. Carrots also contains phytonutrients, which help us heal from various diseases.
Studies have shown carrots reduce the risk of lung cancer, breast cancer and colon cancer. The regular consumption of carrots also reduces cholesterol levels because the soluble fibers in carrots bind with bile acids.
Vitamin A and antioxidants protects the skin from sun damage. Deficiencies of vitamin A cause dryness to the skin, hair and nails. Vitamin A prevents premature wrinkling, acne, dry skin, pigmentation, blemishes, and uneven skin tone.
Read more about the wonderful health benefits of carrots here and if you are feeling inspired to make something with carrots in it, why not try our recipe for carrot and banana cake, its a real winner.
Mummy to three small boys
- 1.5 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp allspice
- ½ tsp ground cinnamon
- 1 cup soft brown sugar
- 3 large eggs
- 1 cup vegetable oil
- 1 tsp vanilla essence (i forgot to add this in)
- 2 cups grated carrot (approximately 2 large carrots)
- ½ cup desiccated coconut
- ⅓ cup raisins
- Pre-heat your oven to 190. Sift together flour, spices, sugar, baking powder and soda into a large bowl. Mix in the eggs, gently. Then mix in the remaining ingredients until just combined. The batter may look quite greasy, but mine cooked fine. That said next time I will experiment with less oil.
- Grease and line 12 x muffin tray. Fill the muffin tins until a little below the top. Cook for about 20 minutes, or until a skewer comes out clean.
- Cool and then ice with a lemon icing. I always add the zest of my lemons into the icing to give it a good zing.