Breakfast Carrot Cake

10 November, 2005 - 09:09 — Judith

Summary

Yield
Source	Everyday Cookery For Healthy Living
Prep Time	15 minutes
Recipes	Cakes & Biscuits

Description

Breakfast Carrot Cake

Ingredients

2 c wholemeal self-raising flour
2 c grated carrot
1⁄2 c sugar
2 eggs
1 t ground ginger
1⁄2 t chinese 5 spice
1⁄2 t nutmeg
1⁄2 t cinnamon
3⁄4 c oil
1⁄2 c chopped pecans/walnuts
1 c sultanas
2 T sesame seeds

Instructions

Preheat oven to medium (180 celsius)

1. Combine flour, carrot, sugar, spices, nuts, sultanas and sesame seeds together in a bowl. Mix well.
2. Beat oil and eggs together, then add to the dry ingredients and mix well.
3. Place ingredients into a weel greased and lined 20cm cake tin.
4. Bake for 50 minutes or until a skewer inserted in the middle comes out clean.
5. Allow to cool.

Notes

- Once the cake is cool you can ice it with cream cheese topping, or you can leave it plain.
- You can serve the cake for breakfast much the same way that you would eat wheat biscuits (weetbix)
- It could be consumed still warm from the pan with fresh cream or fresh fruit.
- The cake keeps well wrapped in plastic and in the fridge.

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