Carrot and almond cakes
7
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 12 • Difficulty: Easy
Bite-size cakes are perfect for quick mouthfuls of sweetness while you're busy catching up on the latest news with you friends.
Ingredients
White self-raising flour
½ cup(s), (75g)
Plain flour
½ cup(s), (75g)
Almond meal
¾ cup(s), (90g)
Baking powder
2 tsp
Ground cinnamon
1 tsp
Ground ginger
1 tsp
Brown sugar
½ cup(s), (110g)
Carrot(s)
1 medium, grated
Reduced fat oil spread
120 g, melted
Egg(s)
2 medium, lightly beaten
Skim milk
⅓ cup(s), (80ml)
Icing sugar
1 tsp, for dusting
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 160°C. Lightly spray a 22cm round cake tin with oil. Line the base and side with baking paper.
2
Sift the combined flour, almond meal, baking powder and combined spices into a large bowl. Stir in the sugar, carrot, spread, egg and milk until combined.
3
Spoon the mixture into the prepared tin. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Leave the cake in the tin for 10 minutes before turning out onto a wire rack to cool. Dust with icing sugar.
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