Breakfast Carrot Cake
Course
Serves 8-10 slices
This carrot cake is high in fiber and delicious. Make some over the weekend, and enjoy on weekday busy mornings.
Ingredients
Instructions
Preheat oven to 375F degrees. Spray a 9x5 inch loaf pan with non-stick cooking spray.
In a medium saucepan, over low heat, mix together water, sugar, raisins, carrots, apples, cinnamon, cloves, nutmeg, and butter. Cook for 5-7 minutes, until well combined, and sugar dissolves. Remove pan from heat and allow to cool.
In a large bowl, combine flour, baking soda and salt. Stir carrot mixture into flour mixture and mix just until combined.
Pour into prepared pan. Bake for 1 1/4 hours, or until a knife inserted in the center comes out clean. Cool on wire rack.
Daire ()
Delicious! Easy to make!
Linzi ()
What is cup size in ozs? I tried this and it didn’t rise was just like a biscuit 🤦🏻♀️🤣
Gary ()
These were a tasty treat. I made them as muffins and adjusted the baking time. Just one question…how much salt as it is not listed in the recipe
Bridget ()
I baked this breakfast cake for the first time today. Excellent result, couldn’t wait until breakfast for a slice and so had a piece for afternoon tea. I baked it only for 45 minutes at required temperature. The cake had come nicely away from the sides of the tin and a knife came out clean. It is moist and full of flavour. Delighted with result. Xx