Friday, 16 January 2009
1/2 tsp Cinnamon
100 ml vegetable oil
125g Self raisin flour
25g dried coconut
1/2 tsp fresh ginger grated
1/2tsp vanilla essence
1. Line a (2lb) baking tin with silicone paper.
2. Beat the eggs, sugar and oil for a couple of minutes, add the flour, cinnamon, ginger and vanilla essence and carry on mixing for a minute.
3. Fold in the grated carrots, sprouts walnuts, raisins and dried coconut. Split the mix between the two lined dish and cook in a preheated oven at 180°C for 50 to 60 minutes, (until a toothpick inserted in the middle come out dry).
4. The cake can be served on it's own, or you might like to enrich it by mixing some natural yogurt and icing sugar and pouring it over the cake.