Breakfast Carrot Cake

Summary

Yield
Servings
Source

Everyday Cookery For Healthy Living

Prep time15 minutes

Description

Breakfast Carrot Cake

Ingredients

2cwholemeal self-raising flour
2cgrated carrot
1⁄2csugar
2 eggs
1tground ginger
1⁄2tchinese 5 spice
1⁄2tnutmeg
1⁄2tcinnamon
3⁄4coil
1⁄2cchopped pecans/walnuts
1csultanas
2Tsesame 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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