1 ¾ cups all-purpose flour

½ teaspoon salt

1 teaspoon ground cinnamon

4 eggs

½ teaspoon baking soda

1 ¼ cups soft brown sugar

1 cup cooked carrot, pureed or finely chopped

1/2 cup neutral oil (eg rice bran, sunflower)

¾ cup walnuts, roughly chopped

75g cream cheese or cottage cheese

1 teaspoon vanilla essence

1 ½ cups icing sugar

Preheat oven to 205 degrees C (400 degrees F). Line a 12-cup muffin tin with paper liners.

Sieve the flour, salt, cinnamon and baking soda into a large bowl.

Whisk together the eggs with the sugar, vanilla essence, carrot, walnuts and oil.

Pour the wet ingredients into the flour, mix well until evenly combined.

Spoon the mixture into the prepared tin and bake for 40-50 minutes or until golden brown.
Cool in the tin before turning out.