Carrot Cake anyone?
Made this a few months ago and never got time to post it…story of my life!
I’ve been crazy busy and somehow got lost in work and other chores and as usual you get up one morning and realize you feel like you do because again you put other people’s needs in front of your own.
Isn’t it just a curse. Well I’m claiming back my time! that means I’m going to make time to blog, play Golf, and get my house in order (so much pins that I want to try out…Yes you know what I’m talking about my fellow pinterest junkies )
Anyhow, try this gorgeous moist low GI carrot cake, to die for!
200 ml (180g) “lite” margarine
250 ml (1 cup) castor sugar
3 eggs ( 2 whole eggs + 1 egg white)
250 ml (1 cup) cake flour, sifted before measuring
pinch of salt
5 ml (1 t) bicarbonate of soda
10 ml (2t) baking powder
7 ml (1 1/2 t ) ground cinnamon
2 ml (1/2t) ground nutmeg
Pinch of ground cloves
250 ml (1 cup) oatbran
125 ml (1/2 cup) grated carrot
1 grated apple
150 ml (3/5 cup) sultanas
250 ml (1 tub) cottage cheese
* I’ve use kraft’s less fat cream cheese in my recipe
60 ml (4 t) icing sugar
5 ml (1 t) vanilla essence
Cream margarine and sugar together
in a separate bowl, sift the flour, salt, bicarbonate, spices and baking powder together. Add oatbran, lifting the mixture with a spoon to incorporate air.
To the margarine and sugar, add eggs one by one, adding 2 or 3 tablespoons dry ingredients with each egg. Beat no more than 1 minute after each addition.
Stir the rest of the dry ingredients into the egg mixture using a wooden spoon. Fold in the raw carrots, apple and sultanas.
Place in a greased 25 cm round cake tin and bake at 160 degrees for 30 – 45 minutes. leave to cool completely.
Mix ingredients for the icing and spread over the cake.
The School starts tomorrow! I’m saying this with mixed feelings. Back to school actually means two hours less to myself. I will enjoy having company in the car but I won’t enjoy the endless battle of music choice, Teens!
I decided to bake this muffins yesterday, a great healthy lunch box treat, for kids and grown-up’s!
This muffins contains white butter beans and butternut so make sure you have enough time on hand. I’ve steamed my butternut instead of cooking. They taste absolutely great and if you don’t tell your kids they won’t actually know they are eating pumpkin!
250 ml Cake flour
90 ml Oat bran
5 ml baking powder
5 ml bicarbonate of soda
20 ml cinnamon powder
90 ml mixed nuts (crushed)
1 apple, peeled and core removed
310 ml white butter beans (cooked or 1 x tin)
30 ml canola oil
125 ml brown sugar
2 extra-large eggs
5 ml vanilla extract
250 g cooked butternut
Pre heat your oven to 180 degrees.
Mix all the dry ingredients except for the sugar. Add mixed nuts and mix well.
Cut apple in half and add to your food processor, add beans and butternuts and process.
Add sugar, eggs and vanilla to the mixture and process for another minute until mixture are smooth.
Add the mixture to the dry ingredients mixing with a wooden spoon.
Pour mixture in the muffin cups and bake for 30 minutes until golden brown and baked trough.
Muffins can be kept in the fridge for 3 days or freeze it for up to 3 months.