Carrot Cake
This is actually as adaptation of my banana bread recipe, because I was looking a carrot cake that would be sweet & moist, but not too.. carrot-ey..
My partner has a hatred for dried fruits & nuts, but these would be perfect additions to this recipe!
Nutrition Facts
10 servings
Serving size
1 slice
- Amount per serving
- Calories98
- % Daily Value *
- Total Fat 1.6g3%
- Total Carbohydrate 16.2g6%
- Dietary Fiber 1.3g5%
- Protein 4.1g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Yields10 ServingsCategoryDessert
200 g self-raising flour
pinch of salt
1 tsp baking powder
1 tsp bicarbonate of soda
250 g grated carrot
3 eggs
120 g 0% fat Greek yoghurt
2 tbsp maple syrup
1
For the carrot cake, preheat your owen to 160C & line a loaf tin with parchment paper or a tin liner.
2
Mix the flour, baking powder, bicarbonate of soda and salt together.
In a separate bowl, mix the remaining ingredients - bar the dried fruit/nuts if you decide to use them!
3
Add your wet ingredients to your dry and mix together quickly.
Por your mixture into the prepared tin and top with the dried fruit and nuts.
Bake for 45 minutes or until a skewer comes out clean!
Cool in the tin and enjoy on it's own or drizzle with icing for an extra sweetness!
Ingredients
200 g self-raising flour
pinch of salt
1 tsp baking powder
1 tsp bicarbonate of soda
250 g grated carrot
3 eggs
120 g 0% fat Greek yoghurt
2 tbsp maple syrup