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Orange Carrot Cake

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The Straits Times

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Prep time: 10min

Cook time: 45min

 

INGREDIENTS

  • 12/3 cups flour
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons ground cinnamon
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup sugar
  • ½ cup dark brown sugar; Juice and zest of 1 orange
  • ¼ cup of canola oil
  • 2 carrots, grated
  • 50g flaked almonds

 

METHOD

• Pre-heat oven to 180 deg C.

• Combine flour, baking soda, cinnamon, baking powder and salt.

• Whisk the flour mixture.

• In large bowl, with mixer on medium speed, beat eggs until blended.

• Add the sugars and beat for two minutes. On low speed, beat in the orange juice and oil.

• Add flour mixture. Stir in the carrots and orange zest.

• Pour batter into pan. Top with almonds.

• Bake for 20 minutes. Lower oven temperature to 160 deg C and bake for another 25 minutes or until a toothpick inserted in the centre comes out clean.

• Cool in pan for 10 minutes. Invert cake onto rack and cool completely.

 

SERVES 12

NUTRITIONAL INFORMATION (per serving)

Energy: 201kcal

Protein: 3.7g

Total fat: 7.5g

Carbohydrate: 30.6g

Dietary fibre: 1.5g

 

• Source: HPB

 

Source: The Straits Times © Singapore Press Holdings Limited. Reproduced with permission.

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