Yield | |
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Source | Everyday Cookery For Healthy Living |
Prep time | 15 minutes |
Yield | |
---|---|
Source | Everyday Cookery For Healthy Living |
Prep time | 15 minutes |
Breakfast Carrot Cake
2 | c | wholemeal self-raising flour |
2 | c | grated carrot |
1⁄2 | c | sugar |
2 | eggs | |
1 | t | ground ginger |
1⁄2 | t | chinese 5 spice |
1⁄2 | t | nutmeg |
1⁄2 | t | cinnamon |
3⁄4 | c | oil |
1⁄2 | c | chopped pecans/walnuts |
1 | c | sultanas |
2 | T | sesame seeds |
Preheat oven to medium (180 celsius)
1. Combine flour, carrot, sugar, spices, nuts, sultanas and sesame seeds together in a bowl. Mix well.
2. Beat oil and eggs together, then add to the dry ingredients and mix well.
3. Place ingredients into a weel greased and lined 20cm cake tin.
4. Bake for 50 minutes or until a skewer inserted in the middle comes out clean.
5. Allow to cool.
- Once the cake is cool you can ice it with cream cheese topping, or you can leave it plain.
- You can serve the cake for breakfast much the same way that you would eat wheat biscuits (weetbix)
- It could be consumed still warm from the pan with fresh cream or fresh fruit.
- The cake keeps well wrapped in plastic and in the fridge.
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