Wholemeal Pecan Carrot Cake

This is a fab carrot cake recipe – not low in fat but I think we can make out that it’s good for us as it has wholemeal flour AND carrots in it :0)

1 cup wholemeal plain flour
1 tsp bicarconate of soda
1 tsp ground cinnamon
1 cup sultanas
1.5 cups finely grated carrot (approx 2 medium carrots)
1 cup raw sugar
1 cup chopped pecans
2 eggs
1/2 cup maize or sunflower oil

For the icing:

100g cream cheese
100g sifted icing sugar
1/2 tsp cinnamon

Pre-heat oven to 170 degrees fan forced.
Grease and line 28 x 18cm baking tin

Sift flour, soda and cinnamon into a bowl and return husks to bowl.

Add sultanas, carrot, pecans and sugar and mix well.

Beat the eggs and oil together and add to dry ingredients mixing well.

Pour mixture into tin and level the top.

Bake for 40 mins – test with a skewer – if it comes out clean the cake is cooked.

Allow cake to cool on a cooling rack for 10 mins and then turn it out.

When it is completely cool, make the icing by mixing the cream cheese and icing sugar together and then spread on to the cake.

Finish with a light dusting of cinnamon.

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One Comment Add yours

  1. Sharon says:

    This carrot cake is sooo delicious, I am going to slave over a hot oven in 100% humidity!!! It is that good!! Cheers!!

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