Carrot cake

HINT:This cake keeps for up to 4 days in an airtight container. If frosted, keep in the fridge. Alternatively, cut unfrosted cake into portions, wrap tightly in layer s of plastic wrap and freeze for up to 2 months. One piece will take about 2 hours to thaw at room temperature

1½ cups self-raising flour
1 cup wholemeal self-raising flour
1 teaspoon bicarbonate of soda
2 teaspoons mixed spice
1 cup brown sugar
2 eggs
2 tablespoons canola oil
½ cup skim milk
¾ cup prepared apple sauce
3 medium carrots (about 350 g), grated

Cream cheese frosting (optional):
½ cup light spreadable cream cheese
¼ cup icing sugar
1 teaspoon finely grated lemon rind

Preheat oven to 180°C (350°F). Lightly grease a 20-cm round cake pan, and line the base with baking paper. Sift flours, bicarbonate of soda and spice into a large bowl (tip in husks from flour, too), and stir in sugar. Make a well in the centre. In another bowl, whisk eggs, oil, milk and apple sauce using a fork, then add to flour mixture. Stir gently until just combined, then stir in carrot. Pour into prepared pan, and bake for about 70 minutes or until a skewer or knife inserted into the centre of the cake comes out clean. Leave in the pan for 5 minutes, before turning out on a wire rack to cool. If frosting, wait until the cake is completely cool. To make frosting, put cream cheese in a bowl and sift icing sugar over it. Add lemon juice and stir until smooth.

 

ANALYSIS per serve 
12 
Energy kJ (Cal)
1009 (241)
Carbohydrate (g)
41 
Protein (g)
Fat (g)
Fibre

Preparation time: 20 minutes
Cooking time: 70 minutes
Serves: 12
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