Carrot Cake

Carrots in sweet treats are one of the best combinations to add that bit of healthy touch to sweets. The good old Carrot Cake is one that is best enjoyed with a hot cuppa! Best part is that kids will love it without even knowing all the goodness of carrots hidden inside.

Given my love for eggless baking, including carrots in my recipe makes it even easier to achieve a soft, juicy cake without the use of eggs. 

Here it is, my version of Carrot Cake:

Ingredients: 1 carrot grated, 1 cup self raising flour, half cup brown sugar, half cup full cream milk, 1 tablespoon melted butter, 1 tablespoon olive oil, 1 teaspoon vanilla essence, dry fruits if desired. For topping, 1 tablespoon icing sugar, 1 tablespoon milk, dry coconut shreds.

Make: In a bowl, combine the flour, brown sugar, butter, olive oil. Mix well and add milk. Once the consistency is smooth, add in the grated carrot, dried fruits and combine well. Pour the batter into a bread baking tray (greased with baking paper is recommended) and bake in a pre-heated fan forced oven 160 degrees for 30 minutes. You will know it is baked if it bounces back when touched slightly in the middle. 

Let the cake cool. Prepare the topping by mixing the icing sugar and milk and pour over the cake. Sprinkle the coconut shreds on top immediately so it sticks.

Enjoy with your favourite cuppa!