½ teaspoon bicarb
¾ cup self-raising flour
½ cup self-raising wholemeal flour
1 teaspoon ground cinnamon
2 eggs, lightly beaten
1 cup caster sugar
⅓ cup rice bran oil
3 large carrots, peeled and grated
½ cup walnuts (or pecans) roughly chopped tossed in 2 tbsp flour
75 g Nuttelex margarine
2 cups icing sugar
1 tsp vanilla paste
1 tbsp boiling water
- Preheat oven to 180°C (160° fan forced). Lightly grease or line 6 large Texas muffin pans with paper cases. Sift the bicarb, flours and ground cinnamon into a bowl, returning the husks to the mixture. Make a well in the centre.
- Add eggs, sugar, rice bran oil and carrot and beat with a wooden spoon to combine. Fold in chopped nuts.
- Spoon into the muffin pans. Bake in the oven for about 40-50 min, or until a wooden skewer comes out clean. Allow to cool completely.
- To make Vanilla Frosting Nuttelex in a food processor and pulse until softened. Add icing sugar and vanilla paste, process for 30-40 sec. With the motor running, add boiling water and process until smooth. Spread cakes spread with Vanilla Frosting and sprinkle with cinnamon sugar to serve.