Vanilla Carrot Cake
|Refined flour||375 Gram|
|Whole wheat flour||60 Gram|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Vegetable oil||125 Milliliter|
|Sugar substitute||6 Tablespoon|
|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 350Â° 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.
Cut into 1/2 inch thick slices to serve