We decided to invite some friends over and I decided to bake a carrot cake to feed them. I couldn’t find a carrot cake recipe that I was happy with so I sort of made one up. You can double up this recipe to make 2 layers, but I decided that a single layer would be more than enough for us. I used a 20 cm cake tin, and it made a decent height layer. Next time I may use a bundt tin or a much smaller, but taller tin.
Ingredients
- 1 cup plain flour
- 1/2 cup wheatgerm
- 1/2 cup desiccated coconut
- 1/2 cup chopped walnuts
- 1 tsp bicarbonate of soda
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 2 cups grated carrots
- 3/4 cup sunflower oil
- 3/4 cup honey
- 2 eggs
- 1 tsp vanilla
- 1/2 cup apple sauce
Method
- Preheat the oven to 170ºC and line a cake tin with paper.
- Mix together all the dry ingredients in a large bowl.
- In another bowl, mix together all the wet ingredients. I let the wet mixture stand for a about 10 – 15 minutes to allow for the moisture to be absorbed into the grated carrot.
- Then mix together the wet and dry ingredients, pour into the baking tin and bake for 50-60 minutes.
- Allow the cake to cool before icing with cream cheese icing.
Pingback: Cream Cheese Frosting « Irreverent Baker·