Cookie Carrot Cake
Warm carrot cake with a hint of spice and a cup of tea, can it get any better than that? Yes, it can! My version uses crushed coconut cookies to give it that lovely hint of coconut and a different depth of flavour to the ordinary carrot cake. If you are not a fan of cookies, substitute with chopped walnuts for a classic carrot cake recipe.
1 1/2 cups canola or sunflower oil
2 cups plain flour
1 cup sugar
2 tbsp cinnamon powder
1 tsp ginger powder
1 tsp salt
2 tsp baking soda
1/2 tsp nutmeg
1 tsp vanilla essence
3 cups grated carrots
1 pack NuVita Coconut Cookies, crushed
Icing sugar, for garnishing
In a bowl, whisk together oil and egg.
Add plain flour, sugar, cinnamon, ginger powder, nutmeg, salt, baking soda and vanilla essence and mix until combined.
Fold in the carrots and cookies. Pour the batter into a 9 inch cake pan greased and lined with baking paper.
Bake in a preheated oven at 175C for 45-50 minutes or until a toothpick inserted into the centre of the cake comes out clean. Once cooked, let cool in the cake pan, then remove the cake on a wire rack and cool for another 20 minutes.
Garnish with a dusting of icing sugar. Slice and serve.
Such a simple and easy-to-follow recipe. I can’t wait to try it out.