Fragrant and Healthy Carrot Cake
This carrot cake uses very little sugar and is very fragrant and sweet from molasses and dried figs that I use as a substitute for sugar. Citrus fruit and spices give it very fresh taste. It is a very moist and tasty cake.
Ingredients
Serves: 9
- 1/2 cup (90g) brown sugar
- 1/4 cup (65ml) oil
- 2 eggs
- 3/4 cup (90g) wholemeal flour
- 3/4 cup (90g) plain flour
- 1 1/2 tablespoons molasses or golden syrup
- 1 tablespoon cinnamon
- 1 tablespoon carob or cocoa powder (optional)
- 1/2 cup (90g) raisins
- 5 dried figs (diced in small pieces)
- 2 tablespoons poppy seeds
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- juice and rind from one orange
- rind from 1/2 a lemon
- 1/2 teaspoon salt
- 2 cups grated carrots
- 1/4 cup pecan or walnut or blanched almonds, chopped
Directions
Preparation:15min ›
Cook:1hour30min ›
Ready in:1hour45min
- Preheat oven to 180 degrees C. In a small bowl mix sugar, oil and eggs, beating the mixture till it is thick and creamy.
- In a larger bowl mix all the remaining ingredients and add the mixture of oil, sugar and eggs. Mix the batter to combine ingredients well.
- Bake for 50 minutes, then increase the temperature to 200 degrees C and bake for another 15-20 minutes or until the centre of the cake is compact and baked properly. Let stand for 30 minutes to cool down.
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Reviews and Ratings
Global Ratings:
(26)
Reviews in English (24)
Altered ingredient amounts. Ice with cream cheese and icing sugar Top with chopped apricots and pumpkin seeds - 22 Nov 2009
Excellent recipe! I modified a little by using currants instead of raisins and figs. My granddaughter wanted a carrot cake for her birthday and everyone loved it. - 19 May 2012
Great cake! I used 100% white whole wheat flour and substituted applesauce for the oil. I also used 1/2 sugar and 1/2 Splenda to make this even more healthy. It was a hit of the party! - 14 Sep 2007 (Review from Allrecipes USA and Canada)
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