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Home Recipes Low fat

Carrot and cinnamon cake

bgdiet by bgdiet
January 4, 2019
in Low fat, Recipes
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Carrot and cinnamon cake

  • 0:15 Prep
  • 0:45 Cook
  • 8 Servings

Ingredients

  • Melted butter, to grease
  • 150g (1 cup) self-raising flour
  • 80g (1/2 cup) wholemeal self-raising flour
  • 2 teaspoons ground cinnamon
  • 155g (3/4 cup, firmly packed) brown sugar
  • 125ml (1/2 cup) reduced-fat milk
  • 60ml (1/4 cup) vegetable oil
  • 2 eggs, lightly whisked
  • 240g (about 2 large) carrots, peeled, finely shredded
  • 1 tablespoon icing sugar
  • 1/4 teaspoon ground cinnamon, extra

Method

  • 1
    Preheat oven to 180°C. Brush a round 20cm (base measurement) cake pan with the melted butter to lightly grease. Line the base with non-stick baking paper.
  • 2
    Sift the flours and cinnamon into a medium bowl. Add the husks to the bowl. Stir in the sugar. Whisk the milk, oil and eggs together in a bowl. Add to flour mixture and use a wooden spoon to mix until well combined and smooth.
  • 3
    Stir carrots into mixture until just combined. Pour into prepared pan and bake in preheated oven for 45 minutes or until a skewer inserted in centre comes out clean. Set aside for 5 minutes and then turn onto a wire rack to cool.
  • 4
    Combine the icing sugar and extra cinnamon in a small bowl. Sift over the cooled cake before cutting into wedges to serve.

Source: taste.com.au

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