Carrots supply your body with several dietary benefits. Just one piece of carrot supplies your body with the essential amount of Vitamin A for a whole day. There are numerous ways to eat carrots; you can eat them raw, freshly picked from the garden, use them as nibbles as opposed to a bag of chips, eat them in sandwiches, or make yourself a scrumptious carrot cake recipe. Below is a healthy carrot cake recipe to make for your kids which they'll absolutely love!
What you will need:
- Three quarter cup of whole grain flour
- Three quarter cup of cake flour
- 1/2 cup of brown sugar or ordinary sugar
- One (1) tablespoon of cinnamon powder
- 1 teaspoon of baking powder
- 1 teaspoon of sodium bicarbonate
- One and a half (1 1/2) tablespoons of molasses
- 1/4 cup of vegetable oil
- 2 regular sized eggs
- Juice of one orange and the zest
- 1 1/2 teaspoons of grated lemon zest
- Half cup of raisins
- Five dried and cut figs (good for digestion)
- 2 tablespoons of poppy seeds
- Two (2) cups of packed carrot grated (use fresh carrots)
- Quarter (1/4) cup of chopped pecans
- Half (1/2) teaspoon of salt
Note: Use fresh ingredients to prepare the carrot cake to natural taste.
Method:
- Preheat a conventional oven to 170C.
- In a mixing bowl, mix the eggs and sugar together. If you've got some time to spare then you can separate the whites and yolks and beat them independently for added fluffiness.
- Add the vegetable oil to the mix and fold well.
- Add the molasses to the mix and blend well. Ensure that there are no lumps in the mixture at any point.
- Add the grated carrots and fold well.
- Add the grated orange zest, lemon zest and the orange juice to the mix and blend well.
- In another bowl, mix the flour, baking powder and bicarbonate of soda, and put aside.
- Add the flour mix to the batter, one spoonful at a time, and mix well between each spoon.
- Add the raisins, figs, poppy seeds and pecans to the mixture and fold well to ensure they are all distributed evenly.
- Grease a 9-inch baking pan and dust some flour on the inside.
- Pour the prepared batter in the baking pan.
- Put the pan in the preheated oven and bake for 1 to 1 1/2 hours.
- Check the cake by inserting a skewer in the middle. If it comes out clean, the cake is done.
- Cool the cake for 30 minutes before taking it out of the pan.
- Cut the cake in fingers and decorate using jam and gems and serve to the children.
What you will need:
- Three quarter cup of whole grain flour
- Three quarter cup of cake flour
- 1/2 cup of brown sugar or ordinary sugar
- One (1) tablespoon of cinnamon powder
- 1 teaspoon of baking powder
- 1 teaspoon of sodium bicarbonate
- One and a half (1 1/2) tablespoons of molasses
- 1/4 cup of vegetable oil
- 2 regular sized eggs
- Juice of one orange and the zest
- 1 1/2 teaspoons of grated lemon zest
- Half cup of raisins
- Five dried and cut figs (good for digestion)
- 2 tablespoons of poppy seeds
- Two (2) cups of packed carrot grated (use fresh carrots)
- Quarter (1/4) cup of chopped pecans
- Half (1/2) teaspoon of salt
Note: Use fresh ingredients to prepare the carrot cake to natural taste.
Method:
- Preheat a conventional oven to 170C.
- In a mixing bowl, mix the eggs and sugar together. If you've got some time to spare then you can separate the whites and yolks and beat them independently for added fluffiness.
- Add the vegetable oil to the mix and fold well.
- Add the molasses to the mix and blend well. Ensure that there are no lumps in the mixture at any point.
- Add the grated carrots and fold well.
- Add the grated orange zest, lemon zest and the orange juice to the mix and blend well.
- In another bowl, mix the flour, baking powder and bicarbonate of soda, and put aside.
- Add the flour mix to the batter, one spoonful at a time, and mix well between each spoon.
- Add the raisins, figs, poppy seeds and pecans to the mixture and fold well to ensure they are all distributed evenly.
- Grease a 9-inch baking pan and dust some flour on the inside.
- Pour the prepared batter in the baking pan.
- Put the pan in the preheated oven and bake for 1 to 1 1/2 hours.
- Check the cake by inserting a skewer in the middle. If it comes out clean, the cake is done.
- Cool the cake for 30 minutes before taking it out of the pan.
- Cut the cake in fingers and decorate using jam and gems and serve to the children.
About the Author:
About the Author:Anu is a devoted baker whose eastern influence allows her to create the most amazing cake recipes.Anu's incredible creations can be discovered on Cake Recipe Secrets.This week you will find Anu's Healthy Carrot Cake recipe along with links to her other notable cake treats.
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