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Carrot pecan cake

PREPARATION TIME: 10 minutes
COOKING TIME: 60 minutes + 5 minutes standing time
SERVES: 16

Ingredients

Method

Carrot pecan cake

  • Preparation time 10 minutes
  • Cooking time 60 minutes + 5 minutes standing time
  • Serves 16

Ingredients

  • 1½ cups self-raising flour
  • 1 cup wholemeal self-raising flour
  • 1 tsp bicarbonate of soda
  • 2 tsp mixed spice
  • 1 cup brown sugar
  • ½ cup pecan nuts, chopped
  • 2 eggs
  • 3 tbsp olive oil
  • ½ cup skim milk
  • 250g jar apple sauce
  • 3 small carrots, grated

Cream cheese frosting (optional)

  • 1¼ cups light spreadable cream cheese
  • ¼ cup icing sugar
  • 1 tsp each lemon zest and juice

Method

  1. Preheat oven to 180°C.
  2. Lightly grease a 23cm round cake tin, and line the base with baking paper.
  3. Sift flours, bicarbonate of soda and spice into a large bowl. Add husks from sifted flour, and stir in sugar and nuts. Make a well in the centre.
  4. 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.
  5. Pour into prepared pan, and bake for about 60 minutes or until a skewer or knife inserted into the centre of the cake comes out clean.
  6. Leave in the tin for 5 minutes before turning out on a wire rack to cool. If frosting, wait until the cake is completely cool.
  7. To make frosting, put cream cheese in a bowl and sift icing sugar over it. Add lemon zest and juice and stir until smooth.

Nutrition

ANALYSIS per serve

16

Energy kJ (Cal)

1028

Carbohydrate (g)

30

Protein (g)

6

Fat (g)

11

Saturated fat (g)

3

Fibre (g)

2

Carrot-pecan-cake

Australian Institute of Sport - From the "Survival for the Active Family" cookbook13 Mar 2020, Treats, survival-for-the-active-familyTreats

Carrot pecan cake

Nutrition