There was a nice-looking and fairly healthy-sounding carrot and walnut cake recipe featured, so I tried it out (tho' I made muffins). They were terrific - really soft with a great flavour - and probably the nicest of the healthy muffins I've made lately. I modified the recipe a bit, substituting buttermilk for the full-fat milk soured with lemon juice, and CSR Smart for the sugar. I didn't make the cream cheese frosting either but they really didn't need it and neither do my hips. Here's my version :
Carrot & Walnut Cakes (makes 15)
1/2 cup (80g) sultanas
juice of an orange
2/3 cup (160ml) buttermilk (or milk soured with 2 t lemon juice)
2 cups (320g) wholemeal SR flour
1 t bicarb
1 t mixed spice
160g CSR Smart or 1 1/2 cups (330g) raw sugar
1/2 cup (50g) walnuts, chopped
3 medium carrots, grated
1 granny smith apple, peeled, grated
grated rind of 1 lemon
1/2 cup (125ml) rice bran oil
3 eggs, lightly beaten
Preheat oven to 180C. Line 15 holes of 2 x muffin tins with paper cases and spray lightly with non-stick spray.
Combine sultanas and orange juice in a small bowl and let stand for 10 mins.
Combine buttermilk, oil and lightly beaten eggs in a separate bowl.
Sift flour, bicarb, spice and 1/4 t salt in a large bowl and return husks from sifter to bowl. Stir in CSR Smart, carrots, apple, lemon rind and sultana mixture. Pour in the buttermilk mixture and stir until well combined. Fold in chopped walnuts.
Spoon into paper cases and bake for 20 mins. or until a toothpick comes out clean. Cool on a rack.
If making one big cake, use a greased and lined 25cm springform tin and bake for 50-55 mins.