Easter Carrot Cakes

By March 11, 2013 March 8th, 2017 No Comments

These easter carrot cakes are a healthy alternative to the seasonal chocolate overload. You can make individual cakes or one large one thanks to Essential Kids. 



  • 300g carrots
  • 250g walnuts
  • 2 large eggs
  • 1 cup raw sugar
  • 3/4 cup canola oil
  • 1 tsp vanilla essence
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 cup plain flour
  • 1 tsp baking powder
  • Icing
  • 1 cup pure icing sugar
  • 100g creamed cheese
  • 45g butter, at room temperature
  • 1 tsp lemon juice
  • Finely grated rind 1 lemon



Preheat oven to 180C fan-forced. Line one loaf tin (24 x 12cm) with baking paper or 12 muffin tins with patty pans.

Grate carrots and chop walnuts.

Combine eggs, sugar, oil, vanilla in a large bowl. Add sifted dry ingredients.

Stir in carrots and walnuts.

Spoon into patty pans or loaf tin. For muffins, bake for 30 minutes. For loaf tin, bake for 1 1/4 hours.

Remove from oven and cool on wire racks.

To make icing, place all ingredients into a food processor or small bowl and mix well. Spread over the top of the cooled cakes.

Makes 12 muffins or 1 loaf cake.



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