Most people that know me, know that I like to indulge in the odd spot of cooking and baking from time to time and I came across this yummy wholewheat carrot cake recipe on Nina’s Kitchen blog on Food24.com
I decided to share it with you guys because when I made it, it turned out to be deliscious and ALMOST TOTALLY FAIL PROOF… Get your bake on- oh and please avoid if you are allergic to nuts!! We don’t want any of you to die!
250ml cake flour
250ml wholewheat flour – when I don’t have, I just use another cake flour.
10ml baking powder
5ml ground cinnamon
5ml ground cloves
300ml vegetable oil
250ml crushed cooked pineapple(I use tinned)
500ml coarsely grated carrots (I heap my cups a bit)
250ml chopped pecan nuts
Preheat oven to 180C. Prepare 23cm cake tin with oil and greaseproof paper.
Mix dry ingredients together.
Beat eggs and oil together.
Mix with dry ingredients.
Now, mix carrots,pineapple, nuts and sugar together and then mix with flour and egg mixture.
Pour mixture into prepared tin and bake for 1 hour or until skewer comes out clean.
Cool and decorate with cream cheese frosting