Photo of Carrot and almond cakes by WW

Carrot and almond cakes

7
6
6
SmartPoints® value per serving
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
12
Difficulty
Moderate
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

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.

Notes

SERVING SUGGESTION: 1 tablespoon of natural Greek-style yoghurt. TIP: This cake will keep for up to 3 days in an airtight container. Serve warm or at room temperature. To make friands using this recipe, lightly spray a 12-hole friand tin with oil and reduce the baking time to 15 minutes.

Start eating better than ever!