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Carrot Cake
Ingredients
- 3 cups grated carrots
- 1/3 cup raisins
- 1/2 cup grated coconut
- 1 cup chopped walnuts or pecans
- 2 cups unbleached plain flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 cup maple syrup
- 1/4 cup sugar
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup Glenisk Natural yogurt
- 1 teaspoon vanilla essence
Preparation
- Preheat the oven to gas mark 4, 180°C, 350 °F. Mix together the carrots, raisins, coconut and walnuts. In a large, separate bowl, sift together the flour, baking soda, baking powder and cinnamon. In a blender, mix the maple syrup, sugar, eggs, oil, yogurt and vanilla. Add the blender mixture to the sifted dry ingredients and beat until smooth. Add the carrot mixture and stir to combine.
- Turn the batter out into a greased 24 cm pan and bake for 45 minutes or until a toothpick inserted in the middle comes out clean.