Ratings
Prep time
20 min
Cook time
20 min
Serves
12
Nutritional information per serving
Weight
12
g
Calories
461
cal
Total Fat
32
g
Carbs
36
g
Sugars
26.5
g
Sodium
110
mg
Fibre
1.4
g
Protein
6.5
g
INGREDIENTS
INGREDIENTS FOR
12 SERVINGS
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METHOD
-
preheat oven to 180°c/160° fan forced. line a 12- hole (1/3 cup/80ml) muffin pan with paper cases.
-
in a large bowl combine flour, cinnamon, nutmeg, caster sugar. fold in carrots and walnuts.
-
in an separate bowl or jug, whisk vegetable oil, egg, sour cream and vanilla essence until smooth.
-
mix wet mixture into dry, stir until combined, divide amongst prepared cases. bake for 25 minutes or until cooked. cool completely.
-
in an electric mixer, beat cream cheese until light and fluffy gradually add NESTLÉ white melts and beat until smooth, fold through thickened cream. refrigerate for 30 minutes.
-
spoon mixture into a piping bag fitted with a round nozzle. pipe onto the cakes and decorate with easter eggs. refrigerate for 30 minutes or until icing is firm.
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