Rainbow Carrot Cake

Sunday mornings are for coffee, snuggles in bed and if you’re lucky some homemade carrot loaf.  Now I don’t make mine with frosting because it’s perfect the way it is, served with a bit of butter. But if you’re looking to frost check out this recipe from Canadian Living.

This is not a crazy sweet bread, it’s definitely more savoury than a traditional carrot cake, but really delicious all the same.

So what are you waiting for?  BAKE!

INGREDIENTS:

  • 1 1/2 cup flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1 tsp cinnamon
  • 2 cups shredded carrots
  • 3 tbsp margarin
  • 1 cup of brown sugar
  • 1 egg
  • 1/2 cup skim milk

INSTRUCTIONS:

  1. Preheat oven to 350
  2. Mix all dry ingredients (flour, baking soda, salt, baking powder and cinnamon) into a large bowl
  3. In a smaller bowl cream together margarin, brown sugar, egg and milk in a smaller bowl, once well mixed add in shredded carrots
  4. Add carrot mixture into flour mixture and stir until well combined.
  5. Pour mixture into an oiled baking dish and cook at 350 for 1 hour

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