Cake - eggless carrot
Preparation time:
Recipe highlights Serves: 12
- Suitable to freeze
- Store covered in fridge (under 5°C)
- Dairy free
- Egg free
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Ingredients
- 1 cup wholemeal self-raising flour
1/2 cup self-raising flour
3/4 cup sugar
1/2 teaspoon ground ginger
1/4 teaspoon bicarbonate of soda
1/4 cup chopped walnuts
2 teaspoons grated lemon rind
1/4 cup sultanas
2 large carrots, grated
1/2 cup warm water
1/4 cup canola oil
2 teaspoons white vinegar
Icing:
1 cup icing sugar
1 tablespoon lemon juice
Cooking method
-
1. Lightly spray a 19cm square cake tin with oil spray; line base with non-stick baking paper.
2. Combine all ingredients in a bowl and mix well. Spread into tin.
3. Bake in a moderate oven (180°C) for 35 to 40 minutes or until cooked when tested.
4. Stand for 5 minutes before turning onto a wire cake rack to cool.
Icing:
Sift icing sugar mixture into a small bowl, stir in enough juice to give a smooth spreading consistency. Spread icing over the top of the cake.
Notes: For special occasions you can decorate the cake with a glace carrot. To do this cut a small carrot into thin strip. Combine 1/4 cup water with 1/2 cup sugar in a small pan, stir over heat, without boiling, until sugar is dissolved. Add carrot, simmer 5 minutes, remove and cool. Decorate cake with glace carrot and sprig of mint. Serve together with wedges of fresh orange.
Nutritional facts
 | Average quantity per Serving | Average quantity per 100g |
| Weight (g) | 127.86g | 100.00g |
| Energy (kJ) | 1275.12kJ | 997.26kJ |
| Protein (g) | 3.68g | 2.88g |
| Total fat (g) | 7.16g | 5.60g |
| - Saturated fat (g) | 0.54g | 0.42g |
| - Polyunsaturated fat (g) | 2.86g | 2.24g |
| - Monounsaturated fat (g) | 3.29g | 2.57g |
| Cholesterol (mg) | 0.00mg | 0.00mg |
| Carbohydrate-available (g) | 54.21g | 42.39g |
| CarbohydrateSE (g) | 54.21g | 42.40g |
| - Sugars (g) | 37.12g | 29.03g |
| Water (g) | 58.50g | 45.76g |
| Dietary fibre (g) | 3.23g | 2.53g |
| Thiamin (mg) | 0.12mg | 0.10mg |
| Riboflavin (mg) | 0.03mg | 0.03mg |
| Niacin (mg) | 1.36mg | 1.06mg |
| Niacin equivalents (mg) | 2.06mg | 1.61mg |
| Vitamin C (mg) | 1.74mg | 1.36mg |
| Total folate (ug) | 18.37ug | 14.37ug |
| Total vitamin A equivalents (ug) | 204.30ug | 159.78ug |
| Retinol (ug) | 0.00ug | 0.00ug |
| Beta carotene equivalents (ug) | 1224.47ug | 957.64ug |
| Sodium (mg) | 187.65mg | 146.76mg |
| Potassium (mg) | 155.68mg | 121.76mg |
| Magnesium (mg) | 30.44mg | 23.80mg |
| Calcium (mg) | 29.84mg | 23.34mg |
| Phosphorus (mg) | 237.21mg | 185.52mg |
| Iron (mg) | 1.00mg | 0.78mg |
| Zinc (mg) | 0.42mg | 0.33mg |
Contributed by:
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Source: Kathryn Moore (2000), Eggless recipes, Broadmeadow.
This recipe was orginally published as:
Eggless carrot cake
Recipe publication date on: 08/23/2001
Last reviewed on: 20/08/2014
