Vanilla Carrot Cake Recipe
Carrot cake is a delicious and ralatively healthy dessert made with shredded carrots baked with wheat flour and refined flour. Baked with a batter of eggs, cinnamon, ginger and pineapple concentrate added to the flour, the carrot cake also has pineapple bits and almonds in it. Simply baked and served, teh carrot cake is a good dessert to make for your family.
Ingredients
| Refined flour | 375 Gram | |
| Whole wheat flour | 60 Gram | |
| Baking powder | 1 Teaspoon | |
| 1/2 tsp'baking soda | ||
| Ground cinnamon | 1/2 Teaspoon | |
| Ground ginger | 1/2 | |
| Salt | 1/4 Teaspoon | |
| Vegetable oil | 125 Milliliter | |
| Sugar substitute | 6 Tablespoon | |
| Eggs | 2 | |
| 60 gm unsweetened pineapple juice concentrate | ||
| Vanilla extract | 1 Teaspoon | |
| Almonds | 125 Gram, sliced | |
| Carrots | 250 Gram, shredded | |
| 125 gm pineapple, unsweetened, crushed and drained | ||
Directions
Preheat oven to 350° C.
Grease and flour the baking dish In a bowl, mix flours, baking powder, baking soda, cinnamon, ginger, and salt.
In a second bowl, stir oil, sugar substitute, eggs, pineapple concentrate, and vanilla.
Stir liquids into dry ingredients and mix well until smooth.
Add carrots, sliced almonds and pineapple.
Scrape into prepared pan.
Bake for 35-40 minutes until a pick inserted in the centre of the cake comes out clean.
Cool in pan on a rack for 1 hour.
De-mould cake.
Cut into 1/2 inch thick slices to serve
Grease and flour the baking dish In a bowl, mix flours, baking powder, baking soda, cinnamon, ginger, and salt.
In a second bowl, stir oil, sugar substitute, eggs, pineapple concentrate, and vanilla.
Stir liquids into dry ingredients and mix well until smooth.
Add carrots, sliced almonds and pineapple.
Scrape into prepared pan.
Bake for 35-40 minutes until a pick inserted in the centre of the cake comes out clean.
Cool in pan on a rack for 1 hour.
De-mould cake.
Cut into 1/2 inch thick slices to serve
Chef
