Recipe for Kenwood by Claire Turnbull
Carrot cake is normally loaded with fat and sugar making it for special occasions only. This carrot cake however, is a much healthier version and still just as delicious. It has been adapted to reduce the amount of oil needed and is sweetened with a little honey rather than cups of sugar. It is a winner for afternoon tea or for a treat in the kids lunch box.
- 1 1/4 cups wholemeal flour
- ¼ cup ground LSA (if you don’t have this just add ¼ cup more wholemeal flour)
- ¼ cup desiccated coconut
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- Pinch of ground nutmeg
- 1/2 cup roughly chopped walnuts
- ½ cup raisins or sultanas (lightly coated in flour so they don’t sink to the bottom of the cake)
- 2 cups peeled and finely grated carrots
- ⅓ cup canola, rice bran or olive oil
- 1/3 cup honey or maple syrup
- 2 free range eggs
- 1 cup unsweetened natural yogurt
- 1 tsp vanilla extract
Optional extra: Grated zest of an orange
- Pre heat the oven to 190°C and line a cake tin. The one I used was 18cm x 18cm but a similar sized round tin is fine too, or you could grease a muffin tray and make mini carrot cake muffins – the mixture will make 12 muffins.
- Place the dry ingredients into the bowl of the Kenwood Kitchen Machine (Flour, LSA, coconut, walnuts, sultanas, baking powder and baking soda, spices, carrot and orange zest if you are including that) and using the K Beater bowl tool mix the dry ingredients together at a medium speed. When well mixed, put into another bowl and set aside.
- Put the wet ingredients into the bowl of the kitchen machine (oil, honey, eggs, yoghurt, vanilla extract) and on full speed, still with the K beater, beat the ingredients together until totally combined and the mixture is smooth.
- Add the dry ingredients back to the bowl with the wet ingredients and turn the kitchen machine onto a medium speed until ingredients are combined.
- Pour the mixture into the greased tin and bake for about 40-45 minutes. Muffins will only need 10-15 minutes depending on your oven and the size of the muffin pan.
- Allow to cool for a few minutes in the tray before turning out onto a wire cooling rack.
Note: Freezes well.