Monday, September 6, 2010

Carrot & Macadamia Cake

I baked this cake a few times and each time it's so delicious. Just watch it to ensure it doesn't burn!

From pantry
1 cup wholemeal plain flour
1 tsp cinnamon
1 tsp baking soda
1 cup macadamia nuts, roughly chopped
1 cup raw sugar
1 cup sultanas 
2 eggs
1/2 cup macadamia oil
From Food box
1 1/2 cups finely grated carrot, firmly packed

To create
Sift together into a bowl the wholemeal flour, cinnamon and baking soda.
Add the chopped macadamias, raw sugar, sultanas and grated carrot.
Lightly beat together the eggs with the macadamia oil and then add it to the cake mixture.
Stir all ingredients together and pour into a well greased or lined cake tin.
Bake for 45 minutes at 180'C.
Depending on the moisture content of the carrot, it may take longer than 45 minutes. Simply cover with foil and cook further 10-20 minutes (skewer will come out clean when ready).
Serve by simply dusting with icing sugar or a cream cheese frosting.


From Lorne Valley Macadamia Farm

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