This deliciously moist and simple carrot cake is the easiest no-fuss cake you will ever make. No need for cake mixer , just a two mixing bowl, a whisk and cake scraper. The flavours are delicious, and there is not even a sign of an unhealthy ingredient in sight. Yet another great healthy treat.
Organic and natural ingrdients 
The dry ingredients 
Wet ingredients, Dry, carrot and pecans 
Whisk wet and dry ingredients 
Bake for 35 minutes 
Lightly whisk wet and dry ingredients together 
Fold in the carrots
Moist Carrot Cake
Ingredients
- 3 tsp baking powder
- 1/2 tsp bi-carb soda
- 3 medium carrots 300g
- 1 1/2 tsp Mixed Spice
- 3 large eggs
- 2 cup wholegrain bakers flour
- 1 cup Pecans or Walnuts
- 1 cup Oil macadamia or vegetable
- 1 cup rapadura sugar
- 1/4 tsp salt
- 1/3 cup soy milk
- 2 tsp Vanilla extract
Instructions
- Grate the carrots and break the pecans into large pieces and set aside to add later.
- Put all the dry ingredinets into a large mixing. Whisk together until well combined.
- Grab another mixing bowl all all the wet ingredients. Give a good whisk for one to two minutes until the mixture becomes pale and thickens.
- Add the grated carrots and broken pecans pieces and fold in with a cake scraper. Scrape the carrot cake mixture into a greased 20cm ring cake tin or 20cm round tin. Bake in a 180degC oven for 35 minutes or until a skewer that is poked into the cente of the cake comes out clean.
- Allow the cake to cool for 10 minutes as if you cut a hot cake it will break apart. Turn the cake out onto cake rack to cool complete befor eating. Enjoy the carrot cake plain or you can ice this cake with a lemon and cashew cream or just a light sprinkle of sugar.
