AIS Sports Nutrition

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 
Energy kJ (Cal)
1009 (241)
Carbohydrate (g)
Protein (g)
Fat (g)

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