Cooking at home can be as simple as taking a recipe you know works, then tweaking it to create something new. Last week I shared a One Pot Banana Cake recipe that Israel’s grandmother handed down to the family. This week I decided to try turning this recipe into a carrot cake. And guess what, it worked. So here it is, One Pot Carrot Cake.
Ingredients
- 125g butter, cubed
- 1/4 – 1/2 cup of sugar
- 2 eggs
- 2 tblspns milk
- 1 tspn vanilla essence
- 1.5 cups grated carrot (I grated, then cut it into smaller pieces)
- 1/2 cup sultanas
- 1.5 cups wholemeal self raising flour
- shredded coconut, cinnamon and pepitas to sprinkle on the top of the cake
Method
- Pre-heat oven to 180 degrees
- Melt butter in a saucepan over medium heat
- Take saucepan off heat and stir in the sugar
- Whisk the eggs, milk and vanilla together
- Add the eggy milky mixture to the sugary butter mix, and stir
- Stir in the grated carrot and sultanas
- Stir in the flour
- Pour into a lined cake time (I used a lamington tray because it’s easier to cut into squares for the school lunchbox)
- Sprinkle on the mix of coconut, cinnamon and pepitas
- Bake in overn for 25-30 minutes until golden and skewer pulls out clean
- Allow to cool and cut into pieces
Storing
This one pot banana cake freezes well so I expect this one will too. Cut it into small pieces to be included in the lunchbox.
