Just the name alone tells you that this cake has got be good! And it is very good indeed. There are many versions of this cake and this one is especially good. It has all the good stuff – carrots, apples, pecans, coconut and even a little flax seed. All mixed together with the warmth of cardamom and cinnamon. Makes you feel better already. Easy to make and good to eat…..all day long.
This cake has been made in a 11 cm X 22 cm loaf pan, but it can just as easily be made into a 20 cm round cake or a 18 cm square cake.
Ingredients
- zest of 1 lemom
- 1/2 c granulated sugar
- 2 eggs
- 1 tsp ground cardamom
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3/4 c vegetable oil
- 1 1/2 c grated apple
- 1 1/2 c grated carrots
- 1/2 c toasted, chopped pecans
- 1 1/4 c cake flour
- 1 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 c desiccated coconut
- 1 TBS flax seeds (optional)
- 2 TBS of coconut to sprinkle over the cake
Method to make the Cake
- Preheat the oven to 180 degrees celsius.
- Grease the base and sides of a 11 cm X 22 cm loaf pan and line the base with baking paper.
- Zest the lemon into a medium sized mixing bowl.
- Add the sugar and rub the zest into the sugar to intensify the lemon flavour.
- Add the eggs and whisk for a minute till the mixture is foamy.
- Add the cardamom, cinnamon, salt and oil and whisk till well mixed – about a minute.
- Add the grated apples, carrot and 1/4 c of the pecans.
- Using a spatula, mix everything together.
- Add the flour, desiccated coconut, baking powder and soda and lightly mix to combine.
- Add the ingredients to the prepared pan and smooth the mixture evenly.
- Sprinkle over the 1/4 c of pecans, 2 TBS of desiccated coconut and the flax seeds (optional) over the surface of the cake.
- Bake for about 50-55 minutes till the cake is well risen and a skewer comes out clean when inserted into the centre of the cake.
- Cool, slice and enjoy.
- The loaf is good to eat up to 4 days later, kept in an airtight container at room temperature.
