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Vanilla Carrot Cake

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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.
  Refined flour 375 Gram
  Whole wheat flour 60 Gram
  Baking powder 1 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground ginger 1⁄2
  Salt 1⁄4 Teaspoon
  Vegetable oil 125 Milliliter
  Sugar substitute 6 Tablespoon
  Eggs 2
  Unsweetened pineapple juice concentrate 60 Gram
  Vanilla extract 1 Teaspoon
  Almonds 125 Gram, sliced
  Carrots 250 Gram, shredded
  Unsweetened pineapple 125 Gram, crushed and drained

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

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Vanilla Carrot Cake Recipe