1 1/2 cups self raising flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon mixed spice
2/3 cup brown sugar
175ml vegetable oil
200ml plain yoghurt
1 tablespoon milk
250g cream cheese
1/4 cup maple syrup
300g icing sugar
Peel and grate carrots and chop 100g of the walnuts. Combine flour, spices and sugar. Whisk oil, yoghurt and milk together in a separate bowl and then fold into the dry mixture. Fold in carrot and chopped walnuts.
Fill patty pans and bake for about 25 minutes at 160C. Test them by inserting a skewer - it should come out clean when cakes are ready.
Leave cakes to cool and use an electric beater to combine cream cheese, butter and maple syrup. Add icing sugar in small amounts until icing is creamy and no longer lumpy.
Ice cakes and decorate with remaining walnuts. Enjoy!
- Because these cakes don't contain egg, they are much moister than ordinary carrot cake and you need to make very sure they're cooked through. They need to be cooked at a lower temperature than most cakes, and for longer, because the yoghurt in the mixture slows down the baking process.
- This batter could make a great full-sized cake (carrot cake looks great as a loaf).
- If you don't have citrus allergies in your house, try adding the zest of an orange to the batter.
- I haven't tried to freeze these cakes, but they keep well in the fridge for several days.