Christmas carrot cake
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 326.8
- Total Fat: 21.9 g
- Cholesterol: 63.8 mg
- Sodium: 393.9 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 3.0 g
- Protein: 5.1 g
View full nutritional breakdown of Christmas carrot cake calories by ingredient
Introduction
A very moist carrot cake special enough for Christmas. Children and adults love this because it is lighter than a fruit cake. Makes 10 slices as each slice is very filling. Use any topping you like on this cake. A very moist carrot cake special enough for Christmas. Children and adults love this because it is lighter than a fruit cake. Makes 10 slices as each slice is very filling. Use any topping you like on this cake.Number of Servings: 10
Ingredients
-
50g dessicated coconut
1 orange
75g softened butter or margarine
75g apple sauce
150g soft brown sugar
150g self raising flour
3 large eggs
2 teaspoons ground cinnamon
1 teaspoon vanilla essence
300g grated carrots
50g raisins, optional
50g chopped walnuts, optional
Topping as desired....icing, buttercream, etc.
Directions
Place the coconut in a small bowl and add the zest and juice of 1 orange. Stir and set aside.
Cream the butter, sugar and apple sauce.
Mix in the flour.
Add the eggs, cinnamon, vanilla essence, carrots, coconut mixture, raisins, and nuts. Fold in well to mix.
Grease and line a 8"/20cm round or square cake tin.
Bake at gas mark 4/180 centigrade for 45 - 60 minutes.
The cake is done when a skewer inserted into the middle comes out clean.
Allow cake to cool, then cover with any topping you desire. I use traditional icing and marzipan. But buttercream or frosting would be suitable as well.
Makes 10 small slices as each slice is very filling. The nutritional information is for the cake without any topping.
Number of Servings: 10
Recipe submitted by SparkPeople user MRS.DOYLE.
Cream the butter, sugar and apple sauce.
Mix in the flour.
Add the eggs, cinnamon, vanilla essence, carrots, coconut mixture, raisins, and nuts. Fold in well to mix.
Grease and line a 8"/20cm round or square cake tin.
Bake at gas mark 4/180 centigrade for 45 - 60 minutes.
The cake is done when a skewer inserted into the middle comes out clean.
Allow cake to cool, then cover with any topping you desire. I use traditional icing and marzipan. But buttercream or frosting would be suitable as well.
Makes 10 small slices as each slice is very filling. The nutritional information is for the cake without any topping.
Number of Servings: 10
Recipe submitted by SparkPeople user MRS.DOYLE.