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.