The recipe for this carrot cake was actually given to us by our gym instructor. It is a really easy recipe and the cakes comes out beautifully soft and moist. For lazy people who hates washing up, there is only 1 bowl to clean and wash.
I like baking it as mini cupcakes as it cuts the baking time by more than half and is easier to freeze and defrost for morning tea.
Makes 10 cupcakes
1 cup sugar
½ cup oil
1½ cup grated carrot
¼ cup chopped walnuts (optional)
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1 cup flour
½ tsp salt
1. Mix together all the above ingredients.
2. Pour into paper cases or directly into muffin tins.
3. Bake at 180 degress for 15 - 20 minutes.
See here for Mini Carrot Cupcake with Passion Fruit Glazing.