Breakfast Carrot Cake

Summary

Yield	Servings
Source	Everyday Cookery For Healthy Living
Prep time	15 minutes

Description

Ingredients

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

Instructions

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.

Notes

- 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.