Carrot cake is a healthy alternative to many other kinds of cakes. This cake recipe has the added health benefit of cranberries and nuts, plus it makes a great teatime or even lunchbox treat for kids. If your kids don’t like nuts you can grind them to a powder to disguise them.
1 1/2 c grated carrot
1 1/3 c brown sugar
1/1/3 c water
1 c raisins / cranberries
2 T butter / coconut oil
1 t ground cinnamon
1/4 t ground cloves
1/4 t ground nutmeg
1 t vanilla
2 c wholewheat flour / combination of rye, oat bran and plain flour (1:1:2)
2 t baking powder
pinch of salt
1/2 c chopped pecans/walnuts
Place the first 4 ingredients in a pot and boil for 5 minutes. Add butter, spices and vanilla and allow to cool. Sift the dry ingredients and add to the wet mixture, before folding in the nuts. Bake at 180”C in a greased and floured ring mould for about an 50 -60 minutes or until a toothpick inserted comes out clean.
Ice the cooled cake with traditional cream cheese icing (vanilla, 1/4 c butter, 1/4 c sugar and one tub of creamed cheese) or serve warm as a pudding with custard. For a quick topping try 1/2 c prepared custard, cooled and mixed with 1/2 c thick vanilla flavoured yoghurt poured over the cooled cake. You could also simply dust the cake with icing sugar.
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