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Healthy Wholemeal Carrot Cake

by whizinthekitchen (follow)
Baking (674)      Cakes (149)      Low GI (3)     

This cake is deliciously moist, and is open to variation: omit the raisins or swap them for walnuts, oats, coconut or any other thing that takes your fancy!

It's also a healthier option, using oil in lieu of butter or margarine, meaning it's low cholesterol and wholemeal flour, which also means it's lower GI.

You can use olive oil in this recipe, but I think it's better to use sunflower, coconut or avocado oil as they are safe to be heated to high temperatures.

Preparation Time: 20 minutes
Cooking Time: 1 hour 30 minutes
Makes: 12 (large) servings

2 cups wholemeal SR flour
3 tsp cinnamon
3 tsp nutmeg
2 tsp ground ginger
1 tsp baking powder
3/4 cup oil
3 eggs
1/3 cup golden syrup (can substitute with honey)
1/2 cup brown sugar
3 cups grated carrots
1/2 cup raisins, walnuts or rolled oats (optional!)

Preheat oven to 160 degrees Celsius, fan forced.
Grease and line a spring-form pan or two loaf tins.
Sift flour, baking powder and spices into a large bowl, and make a well in the middle.
Heat the golden syrup in the microwave for about 20 seconds on HIGH. This should slightly liquefy it and make it easier to stir in.
Crack the eggs into the bowl, pour over the oil and slightly heated golden syrup.
Stir vigorously until well combined.
Mix through carrot and optional ingredients.
Pour cake batter into prepared pan and place in preheated oven.
Bake for an hour and 30 minutes. Remember that cooking times may vary with individual ovens, and check the cake after an hour with a skewer.

#Low GI
I like this Recipe - 2
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