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 deg 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.