Carrot Cake from the Fat Dog Cafe |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 5 |
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This recipe was in 'Taste' magazine back in 2006. It came via courtesy of the ever popular Fat Dog Cafe in Rotorua, New Zealand. To save on calories I make this in a large loaf tin (5 x9 or 13cmx23cm)and don't ice it. In saying that it is really delicious iced for a treat. :) Ingredients:
1 cup oil (i use either light olive oil or canola oil) |
1 1/2 cups brown sugar |
3 eggs (lightly beaten) |
2 cups grated carrots |
1 3/4 cups flour |
1/2 teaspoon salt |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon cinnamon |
1 cup walnuts (roughly chopped) |
1/4 cup sunflower seeds |
250 g cream cheese |
1/4 cup sifted icing sugar (powdered sugar) |
1 teaspoon finely grated lemon rind |
1/2 cup toasted muesli (optional) |
Directions:
1. Line either a loaf tin or 20cm (8 ) cake tin with baking paper.
2. Preheat oven to 180'C.
3. Beat oil and sugar together with a wooden spoon.
4. Add eggs and grated carrot and mix well.
5. Fold in the dry ingredients, nuts and seeds.
6. Spoon into prepared tin and and bake for 55mins - 60mins approx or until springs back after pressed lightly. Don't overcook as this is a moist cake.
7. Leave in tin 10mins before turning out to cool completely.
8. ICING:.
9. Mix together the cream cheese, icing sugar and lemon rind and when the cake is cool, ice and sprinkle with toasted muesli if desired.
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