Scrumptious Carrot Cake
Who can resist a moist carrot cake? This is the perfect cake to take to a friend’s place for dessert or serve up as a treat for your family. The best part is, it’s Wheat & Gluten free!
Ingredients You’ll Need
- 1 ½ cups Healtheries Simple Baking Mix
- 1 tsp mixed spice
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp baking soda
- ½ cup caster sugar
- ½ cup brown sugar
- 3 large eggs
- 1 cup sunflower or canola oil
- 1 tsp vanilla essence
- ¾ cup chopped walnuts
- 2 cups grated carrot
- ½ cup sultanas or raisins
- 2 Tbsp desiccated coconut
Variations
- For a Dairy Free Cake, serve without frosting.
- For an iced version, serve with Cream Cheese Frosting
- 125g cream cheese (softened)
- 2 ½ cups icing sugar
- 50g butter, softened
Getting Into It
First Step
Preheat your oven to 180*C and line a 20cm cake tin (6cm deep) with baking paper, grease well.
Second Step
Sift the Simple Baking Mix, spices and soda into a large mixing bowl.
Third Step
Add all remaining ingredients into your bowl and stir the mixture with a wooden spoon until it’s just combined, don’t over mix it.
Fourth Step
Pour the cake mixture into your prepared tin and smooth the surface. Bake for about 55-60 minutes. The cake is cooked when a skewer inserted into the centre of the cake comes out clean.
Fifth Step
Remove your cake from oven and remove it from the cake tin. Peel away the paper and allow your cake to cool. Serve with a dollop of yoghurt or ice with cream cheese frosting if desired.
Sixth Step
Cream Cheese Frosting – beat all the frosting ingredients together until you have a smooth frosting consistency. Spread the frosting over the top of your cake.
Serving Suggestions
Serve slightly warm on its own for a dairy free and lower calorie treat. Or serve with a dollop of reduced fat Greek yoghurt or naturally unsweetened plain yoghurt. For a richer cake, ice with cream cheese frosting and sprinkle of walnuts and pumpkin seeds.
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