Preheat your oven to 180℃ and line a medium loaf baking tin with baking paper. Add the eggs to a mixing bowl and whisk together. Add the honey, yoghurt and vanilla and whisk again. Stir in the grated carrot and mashed banana and mix together. Sprinkle the flour, cinnamon and baking powder over and mix thoroughly. Scrape the mixture into the prepared loaf tin and spread it out evenly. Bake for 35 minutes. Remove the cake from the baking tin and cool on a wire rack. Give the cream cheese a good stir to soften it further and spread it over the carrot loaf. Sprinkle the pecan nuts over to serve.
625ml flour 10ml baking powder 7,5ml bicarbonate of soda 15ml ground mixed spice 5ml salt 375ml brown sugar 310ml sunflower oil 62ml smooth apricot jam 4 eggs 500ml grated carrot 1 x 440g tin of crushed pineapple, drained 125ml pean nuts, chopped
Preheat your oven too 190℃ and spray a ring tin with cooking spray. Coat the sprayed tin with dried breadcrumbs and shake out the rest. Set aside. Sift the flour, baking powder, bicarbonate of soda, mixed spice and salt into a bowl. Set aside. Add the sugar and oil to the bowl of a stand mixer fitter with the paddle attachment and beat on high speed for 2 minutes. Add small amount of the apricot jam to the mixture with the machine running on medium speed. With the mixer still running, add the eggs one-by-one. Scrape down and mix on high speed for a minute or so. Add the carrot, pineapple and nuts and mix on a low speed until the ingredients are well incorporated. Take the bowl from the mixer and add the flour mixture. Fold together until fully incorporated. Pour the batter into the prepared baking tin and bake for 45 minutes. Remove from the oven and allow to stand on a cooling rack for 10 minutes before inverting the cake onto a serving platter. Cool the cake completely before icing.
Cream Cheese Icing: 60g butter, room temperature 125g cream cheese, room temperature 30ml milk 2,5ml vanilla 125g icing sugar, sifted
Beat the butter and cream cheese together until soft and fluffy, scraping down every now and then. Keep the mixer running and drizzle in the milk and vanilla. Add the icing sugar a spoonful at a time until you have a smooth mixture. Spread the cream cheese icing on the cake and scatter a handful of pecan nuts over.
Preheat your oven to 180℃ and spray a ceramic dish of about 28cm x 20cm with cooking spray. Add the eggs, 60ml yoghurt and vegetable oil to a large mixing bowl and whisk together. Add the flour, baking powder, paprika, pepper and salt. Add the mozzarella, feta, zucchini, carrot, spring onion and parsley and mix through to a very stiff batter. Mix the dried breadcrumbs and sesame seeds in a small bowl. Spoon the batter into the prepared baking dish and scatter over the breadcrumb mixture. Bake in the oven for 35 minutes. Serve the vegetable bake with the remaining yoghurt drizzled over.
This recipe makes 12 muffins but can easily be doubled. You may also keep the batter in the refrigerator for a week. Be sure to take the batter out and leave it at room temperature for 40 minutes BEFORE baking. They store really well in a sealed container.
50ml + 200ml buttermilk 6ml bicarbonate of soda
375ml bran 125ml boiling water 60ml butter, melted 190ml brown sugar 1 egg, beaten 160ml flour 160ml wholewheat flour 2ml salt 125ml grated carrot 125ml pecan nuts, roughly chopped
Preheat your oven to 220℃ and line a 12-hole muffin tin with paper cups. Pour the 50ml buttermilk into a small bowl, sprinkle in the bicarbonate of soda and stir to dissolve. Set aside. Add the bran to a large mixing bowl and pour over the boiling water. Stir through. Drizzle over the melted butter and stir together. Now add the brown sugar, egg and 200ml buttermilk. Pour the buttermilk and bicarb into the mixture and stir through.|Add the flour, wholewheat flour, salt, grated carrot and nuts and mix together. Divide the mixture between the paper cups and bake for 20 minutes. Cool the muffins on a wire rack and keep stored in an airtight container.
My Whisk and I 