Caribbean Carrot Cake
I love a nourishing cake, especially one loaded with carrot, pineapple, walnuts, coconut and whole grains.
Prep: 15 min | Cook: 60 min | Serves: 10
Caribbean Carrot Cake
Dry:
1¾ cups wholemeal self raising flour
1 tsp ground cinnamon
2 cups carrot, peeled + grated
1 cup walnuts, roughly chopped
½ tsp salt
Wet:
⅓ cup coconut oil, melted
⅓ cup maple syrup or honey
2 eggs
1 cup crushed pineapple or pineapple pieces, drained
1 tsp vanilla extract
01 Preheat oven to 175°C.
02 Add dry ingredients to a large bowl and stir to combine.
03 In a separate bowl, add wet ingredients and whisk to combine.
04 Pour wet mixture into dry mixture and mix with a spoon until just combined.
05 Pour into a lightly greased 10cm x 20cm loaf pan tin and bake for 60 minutes. Cool in tin before turning out.
Store: In an air tight container in the pantry for up to 2 days, or freeze for months.
Dietaries:
To make this recipe nut free, omit the walnuts.
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