Recipes

ROZ'S CARROT CAKE

INGREDIENTS:

215ml olive oil

250g coconut sugar

4 eggs, beaten

250 grams flour

2 teaspoon baking soda

2 teaspoon baking powder

2 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground cardamom

1 teaspoon salt

125 grams walnuts, roughly chopped

500 grams carrots, finely grated
Pumpkin seeds & walnuts for decorating
 

DIRECTIONS:

Preheat oven to 180ºC & line a 23cm round cake tin with baking paper.

In a bowl whisk together the olive oil, sugar & eggs until well combined.

In a second bowl combine the flour & the other dry ingredients. 

Make a well in the centre. Add the egg & oil mixture & stir through until well combined.

Add the walnuts & carrots. Mix again.

Pour the mixture into the cake tin & arrange the pumpkin seed & walnuts over the top. 

Bake for about 1 hour 20 minutes, until a skewer inserted into the middle comes out clean.

Allow the cake to cool in the tin before turning it out onto a cake rack.

Visit Roz's website:
www.rozmcintosh.com

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