Saturday, February 6, 2010

Moist Carrot Cake

This carrot cake is low cholesterol, sugar and fat, however it is still so very yummy. I often add a ripe banana for an extra kick.


2 carrots
1 cup self-raising flour
1/2 cup plain flour
1/2 cup (or more if you like) of crumbled walnuts
1 tsp bicarb soda
1/2 tsp cinnamon
1/4 cup brown sugar
1/2 cup vegetable oil
1/4 cup golden sugar
3 eggs (large)
1 tsp vanilla essence

Icing Ingredients
250g spreadable cream cheese (lite)
1/2 cup icing sugar
1/2 tsp vanilla essence
small squeeze of lemon juice

Preheat oven to 170 degrees (fan forced). Grease and line a round cake tin. Peel and grate carrots and set them aside. Sift flours, soda, cinnamon into a bowl and add in walnuts. Put brown sugar, oil, syrup, eggs and vanilla in a seperate bowl. Beat until combined. Pour oil mixture into dry ingredients. Use a wooden spoon to stir gently until just combined. Stir in carrot. Pour mixture into tin and bake for 1 hour. Set aside for 5 minutes then move to rack. To make icing place cheese, sugar, vanilla and lemon and beat together. Sprinkle coconut over iced cake or decorate as you please (eg. with orange marzipan carrots etc)

Mini Pasta-Vegetable Frittatas

1 cup wholemeal spiral pasta
1 cup corn kernels
1 cup frozen peas
1 small red capsicum, finely diced
1 small carrot, grated
1 cup (low fat) grated cheese
1 cup (low fat) milk
Ingredient options:
1. Can leave out the pasta
2. Can add in diced/shaved ham or chicken (neither of these meats should be raw)

Cook pasta in saucepan of boiling water for around 5-10 minutes, depending on brand. Drain and rinse in cold water. Combine pasta, corn, peas, capsicum, carrot and 1/2 of the cheese in a large bowl. Spoon mixture into lightly greased muffin tins. Whisk together the eggs and milk in a jug and pour over pasta mix. Sprinkle with remaining cheese. Bake at 180 degrees (fan-forced) for 20 minutes or until golden. Makes 18.
Note: Don't be alarmed if there is an excess of the pasta mixture. I don't usually use all the mixture either, so instead I keep the leftovers for a nice cold pasta salad the next day. Can easily toss with a pesto or your favourite pasta sauce.

Tips: This is a great recipe served as a nice, light dinner/lunch accompanied with a salad. These muffin-tin frittatas are also nice at an afternoon tea or they taste nice cold for breakfast too. Great for kids lunch boxes or those cooking for the elderly as they are protein rich but still easy to eat unlike steak etc.

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