 |
Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
|
This is a beautiful light flavoursome cake, originally from the Australian Women's Weekly More Cake and Slices cookbook. I use a mixture of walnuts and hazlenuts, and use grapeseed oil as the vegetable oil. Keeps well and is great in lunchboxes. Ingredients:
1 1/4 cups plain flour |
1/2 cup self raising flour |
1 teaspoon bicarbonate of soda (baking soda) |
1 teaspoon mixed spice |
1/2 teaspoon cinnamon |
1 cup brown sugar, firmly packed |
3/4 cup coarsely chopped nuts (walnuts, pecans, or hazlenuts) |
3 eggs, lightly beaten |
2 cups finely grated carrots |
1 cup mashed banana |
1 cup vegetable oil |
Directions:
1. Pre-heat oven to 160C (325F).
2. Grease 24cm round springform tin, line base with baking paper.
3. Sift flours, baking soda, spices and sugar into large bowl, stir in carrot and nuts.
4. Beat eggs and oil together and add to dry ingredients, together with banana.
5. Mix well.
6. Pour mixture into prepared tin.
7. Bake for about 1 1/4 hours.
8. Cool cake in pan.
|
|