I made a carrot-walnut cake the other day with the same recipe except that I have made a few changes to it now to reduce the calories. I don't have the pic of the cake but you can use the same recipe for cake as well.
I had never made a carrot cake since the kids don't like it ( well, they never ask for it the way they ask for banana cake or chocolate cake or mud cake). So, I decided to try it. Got the recipe from http://www.chelsea.co.nz/ but after finding the cake too oily, I made some changes to the recipe ( reduced oil and added milk). Here it is:
Ingredients:
3/4 cup self raising flour
3/4 cup wholemeal flour
1 tsp mixed spice
1/2 tsp cinnamon powder
1/2 tsp ginger powder
1 tsp baking soda
1 cup caster sugar
3 large eggs ( I used egg replacer 3 tsp)
1/2 cup sunflower/canola oil
1/2 cup milk
1 tsp vanilla essence
3/4 cups chopped walnuts
2 cups grated carrot
1/2 cup raisins
2 tbsp dessicated coconut
Method:
Preheat the oven to 180degC. Sift flour, spices and baking soda into a large mixing bowl. Add al lthe remaining ingredients and stir wit ha wooden spoon or fork until just combines. Don't beat.
Line a 20-30cm cake tin ( 6cm deep) with baking paper and grease well. Pour cake mixture in the prepared tin and smooth the surface. Bake for one and half hours. The cake is cooked when a skewer inserted into the centre of the cake comes out clean. Cool it on a rack.
For the muffins, cook at 180degC for 18 minutes.
