Leccino Lunchbox Carrot Cake
- Preparation: 20min
- Cooking Time: 35-40min
- Serves: 32 Squares
INGREDIENTS
Dry Ingredients
– 250g Plain Flour
– 2 teaspoons bi-Carb (Baking Soda)
– 2 teaspoons ground Cinnamon
– 1 teaspoon Sea Salt
Fruits
– 125g chopped Pecans or Walnuts
– 150 Raisins
– 500g grated Carrots mixed with 1 tablespoon Flour
Wet ingredients
– 400g Caster Sugar
– 2 teaspoon Vanilla Extract
– 3 large Eggs
– 300 ml Leccino EVOO
METHOD
Step 1
Preheat oven to 150°C. Fan forced. Line 2 x 22cm square cake pans with baking paper.
Step 2
Place in a food processor flour, cinnamon, bi-carb and salt. Pulse to mix the dry ingredients.
Step 3
Mix the fruits in a bowl. Set aside.
Step 4
In a mixer, whisk the sugar and eggs until smooth. Slowly add in the EVOO.
Step 5
Stir in the grated carrots. Add the fruit mix.
Step 6
Fold in flour quickly.
Step 7
Divide the cake mixture evenly into the 2 lined baking pans.
Step 8
Bake for 35-40 minutes until when tested with the a cake skewer, it pulls out clean.
Step 9
Cool the cakes on a rack. Serve.
Hint: Make the cake like you would make muffins. Do not overwork the batter and bake in a slow oven until cooked.
