Carrot Cake {eggless}

carrot · carrot cake · carrotcake · carrots · cashew ·

Prep 9 inch cake

This eggless cake is perfect for children due to the whole wheat flour, brown sugar and honey, and of course, nutritious carrots! I use whole cashews, and toast them for 5-6 minutes, then grind them down to a fine powder – this adds a whole new dimension of the flavour. You can serve this with a drizzle of bourbon sauce for the adults, some whipped cream or cream cheese frosting, but just a sprinkle of powdered icing sugar works the best!

INSTRUCTIONS

1 Grease and flour a 9-inch pan

2 Heat the oven at 200C

3 Whisk the flour, cashew powder and other dry ingredients and set aside

4 In a large bowl whisk the sugar, honey and oil together for a few minutes

5 Then add the yoghurt and vanilla and whisk well

6 Then add the dry ingredients and fold it in, ensuring now dry pockets

7 Then fold in the carrots

8 Pour into the cake tin and bake for 25-28 minutes

9 Allow the cake to cool completely to room temperature before removing from the cake tin and slicing

ingredients

1 cup whole wheat flour
½ cup cashew powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
pinch of nutmeg
½ cup vegetable oil
½ cup brown sugar
1 tbsp honey
½ cup yoghurt
1 tsp vanilla
1 cup grated carrot (2-3 carrots)

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