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Carrot cake
Makes 16 servings
Ingredients
1¾ cups (228g) cups all purpose flour 2 teaspoons baking powder
½teaspoon nutmeg
½teaspoon cinnamon
½teaspoon cardamom
½cup (61g) chopped walnuts
½cup raisins
½cup (110g) firmly packed brown sugar 1½ cups carrot pulp
½cup (125ml) oil
2 eggs, lightly beaten
¼ cup (60ml) sour cream
method
1.Grease and line a 9in x 5in loaf pan. Sift flour and baking powder into a large mixing bowl, add nutmeg, cinnamon, cardamom, walnuts, raisins, brown sugar and carrot pulp, stir to combine. Add eggs, oil and sour cream. Beat with electric mixer, using medium speed until all ingredients are well blended. Pour into loaf pan.
2.Bake at 350°F (180°C) for 1 hour or until cake is cooked when tested with a skewer. Remove from oven, stand in cake pan for 5 minutes before inverting out onto a wire cake rack.
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