Tangy Carrot Cake

The traditional carrot cake is usually quite dry in texture. I add cranberries and lemon zest to give a slight tangy taste. I also add chopped almonds to make it more crunchy. This cake is high in fiber and is a great snack for kids.

Ingredients
90 g caster sugar
2 eggs
1 egg white
180 g organic unbleached flour
1 tsp orgainic baking soda
1/8 tsp ground cinamon
1/2 cup extra virgin olive oil
150 g carrot
60 g almonds (chopped)
30 g dried cranberries
1 tsp grated lemon zest

Method
Peel carrot and grate into shreds. Squeezed out excess carrot juice.

Sift flour and salt together.

Beat eggs, egg white and sugar on low speed (about 20-30 minutes) until the mixture is thick and creamy.

Add the sifted dry ingredients and olive oil half at a time. Mix well each time.

Add shredded carrot, dried cranberries and lemon zest. Fold gently.

Pour the mixture in a 20 cm baking tray lined with baking paper.

Bake in a preheated oven at 150ºC for 15 minutes, 15 minutes at 125ºC.

Let it cool and serve.

Recipe makes 12 servings
Nutrition Facts (62 g per serving)
Calories 217 Calories from Fat 110
Total Fat 13g Saturated Fat 2g Trans Fat 0g Cholesterol 31mg Sodium 128mg Total Carbohydrate 23g Dietary Fiber 2g Sugars 10g Protein 4g

The good This food is a good source of Vitamin A.