Healthy Cake for Children
Carrots supply your body with a considerable amount of nutritive benefits. One piece of carrot provides your body with the necessary supply of Vitamin A for an entire day. There are many ways to eat carrots; for instance, you can eat them raw, fresh from the garden, use them as nibbles rather than a bag of chips, eat them in a sandwich, or make a delicious carrot cake recipe. Here's a healthy carrot cake recipe that you can make for your youngsters which they are going to love!
What you need:
- 3/4 cup of whole wheat flour
- Three quarter cup of cake flour
- Half (1/2) cup of brown sugar or normal sugar
- One (1) tablespoon of cinnamon powder
- One teaspoon of baking powder
- 1 teaspoon of sodium bicarbonate
- One and a half (1 1/2) tablespoons of molasses
- 1/4 cup of vegetable oil
- Two regular sized eggs
- Juice of 1 orange and the zest
- One and a half teaspoons of grated lemon zest
- Half cup of raisins
- Five (5) dried and chopped figs (good for digestion)
- Two tablespoons of poppy seeds
- 2 cups of packed carrot grated (use fresh carrots)
- Quarter cup of chopped pecans
- 1/2 teaspoon of salt
Note: Use fresh ingredients to prepare the carrot cake to natural taste.
Method:
- Heat a conventional oven to 170C.
- In a mixing bowl, mix the eggs and sugar together. If you've got some time to spare then you can separate the whites and yolks and beat them independently for added fluffiness.
- Add the vegetable oil to the mix and fold well.
- Add the molasses to the mix and incorporate well. Take care to ensure that there are no lumps in the mix at any point in the process.
- Add the grated carrots and fold well.
- Add the grated orange zest, lemon zest and the orange juice to the batter and mix well.
- In another bowl, mix the flour, baking powder and bicarbonate of soda, and put aside.
- Add the flour mix to the batter, one spoonful at a time, and mix well between each spoon.
- Add the raisins, figs, poppy seeds and pecans to the mixture and fold well to ensure they are all distributed evenly.
- Grease a 9-inch baking pan and dust a little flour on the inside.
- Pour the prepared batter in the baking pan.
- Put the pan in the preheated oven and bake for 1 to 1 1/2 hours.
- You can check the cake by inserting a toothpick or skewer in the center of it. If it comes out clean, your cake is finished.
- Allow the cake to cool for thirty (30) minutes before removing from the pan.
- Cut the cake in fingers and decorate using jam and gems and serve to the children.
What you need:
- 3/4 cup of whole wheat flour
- Three quarter cup of cake flour
- Half (1/2) cup of brown sugar or normal sugar
- One (1) tablespoon of cinnamon powder
- One teaspoon of baking powder
- 1 teaspoon of sodium bicarbonate
- One and a half (1 1/2) tablespoons of molasses
- 1/4 cup of vegetable oil
- Two regular sized eggs
- Juice of 1 orange and the zest
- One and a half teaspoons of grated lemon zest
- Half cup of raisins
- Five (5) dried and chopped figs (good for digestion)
- Two tablespoons of poppy seeds
- 2 cups of packed carrot grated (use fresh carrots)
- Quarter cup of chopped pecans
- 1/2 teaspoon of salt
Note: Use fresh ingredients to prepare the carrot cake to natural taste.
Method:
- Heat a conventional oven to 170C.
- In a mixing bowl, mix the eggs and sugar together. If you've got some time to spare then you can separate the whites and yolks and beat them independently for added fluffiness.
- Add the vegetable oil to the mix and fold well.
- Add the molasses to the mix and incorporate well. Take care to ensure that there are no lumps in the mix at any point in the process.
- Add the grated carrots and fold well.
- Add the grated orange zest, lemon zest and the orange juice to the batter and mix well.
- In another bowl, mix the flour, baking powder and bicarbonate of soda, and put aside.
- Add the flour mix to the batter, one spoonful at a time, and mix well between each spoon.
- Add the raisins, figs, poppy seeds and pecans to the mixture and fold well to ensure they are all distributed evenly.
- Grease a 9-inch baking pan and dust a little flour on the inside.
- Pour the prepared batter in the baking pan.
- Put the pan in the preheated oven and bake for 1 to 1 1/2 hours.
- You can check the cake by inserting a toothpick or skewer in the center of it. If it comes out clean, your cake is finished.
- Allow the cake to cool for thirty (30) minutes before removing from the pan.
- Cut the cake in fingers and decorate using jam and gems and serve to the children.
About the Author:
About the Author:Anu is a keen baker whose eastern influence enables her to create the most incredible cake recipes.Anu's brilliant creations are found on Cake Recipe Secrets.This week you can find Anu's Healthy Carrot Cake recipe together with links to her other noteworthy cake treats.