Carrot Cake
Carrots lend this Passion Fruit Nut Cake a light, moist crumb, eliminating the need to whip cream or beat eggs. It’s simple to prepare and packed with nutrients.
Ingredients
Butter (for greasing the pan)
to taste
Whole wheat self-rising flour
1 cup
Regular self-rising flour
1 cup
Pumpkin pie spice
2 tsp
Turbinado sugar (raw cane sugar)
1¼ cup
Carrots (peeled and grated)
2¼ cup
Eggs
4
Sunflower oil
¾ cup
Low-fat cream cheese (for frosting)
½ cup
Vanilla extract
1 tsp
Powdered sugar
5 tbsp
Instructions
1
Prepare the pan
Preheat the oven to 350°F (180°C). Lightly grease an 8-inch (20 cm) square cake pan, then carefully line the bottom with parchment paper.
2
Mix the dry ingredients
Sift both flours into a bowl, then add back the bran left in the sifter. Stir in the pumpkin pie spice, sugar, and carrots until thoroughly combined.
3
Add the eggs
Crack the eggs into a measuring cup. Lightly beat them with a fork, then pour the eggs into the bowl with the flour mixture.
4
Mix the batter
Add the oil and stir until all ingredients are combined. Pour the mixture into the cake pan and smooth the surface with the back of a spoon.
5
Bake the cake
Bake the cake for 50 minutes, until it is risen and golden. Remove from the oven, let sit in the pan for 10 minutes, then turn out.
6
Make the frosting
Turn the cake out onto a cooling rack. Place the cream cheese and powdered sugar in a bowl and stir until smooth and thick.
7
Decorate the cake
Stir in the vanilla extract. Refrigerate the frosting for 15 minutes to firm it up slightly. Spread the frosting over the cake and smooth with a spatula.
