Breakfast Carrot Cake

Summary

Yield12
Source

Everyday Cookery For Healthy Living

Prep Time15 minutes
RecipesCakes & 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.