CARROT CAKE

jays Baking & Dessert

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CARROT CAKE

Serves: 10

Difficulty level: Easy

Prep Time: 20 mins
Cook Time: 0 mins
Print Recipe

Nutrition per serving                                         kcal/g/mg

Energy

225 kcal

Protein

2.3 g

Fat Total 4 g
Saturated 0.2 g
Carbohydrates

42.5 g

Sugars

33.4 g

Dietary Fibre

5.3 g

Sodium

17.9 mg

Vitamin C 3.3 mg
Calcium

22.7 mg

Iron 0.8 mg
INGREDIENTS
 

For the Cake

2 cups grated carrot
1 ½ cups rolled oats
1 cup chopped dates
½ cup coconut
¼ cup raisins
½ cup dried cranberries
1 tablespoon of water


Icing

150 g icing sugar
Juice of a lemon

DIRECTIONS

 

Blueberry Syrup

  1. Put all the cake ingredients into a blender.
  2. Whizz until they start sticking together.
  3. Pour mixture into a 15cm x 15cm (6 inch) dish lined with baking paper.

 

Icing

  1. Place the icing sugar in a small bowl.
  2. Add lemon juice and mix to a thick paste (too runny and it will slide off the cake).
  3. Spread the icing over the cake.
  4. Put the cake in the freezer for at least an hour to firm up.
  5. Cut into 10 squares and enjoy.

 

 

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Log your food with the Cronometer App

  • Click the ‘Diary’ icon and click the +
  • Click ‘add food’