Ginger Carrot Cake
Ingredients
2 cups Winnie’s Pure Health Atta mark 1
2 teaspoons cinnamon powder
1 teaspoon ginger powder
1/2 teaspoon Winnie’s Pure Health Herbal Salt
2 teaspoons baking powder
1 cup Winnie’s Pure Health Honey
3 Winnie’s Pure Health Organic Eggs
1/4 cup milk
2 cups carrots, grated
1/4 cup walnuts/ groundnuts, chopped
Directions
- Preheat oven at 180 degrees Celsius. Grease and flour a bread loaf pan
- Keep aside. Mix the flour, baking powder, salt, cinnamon, and ginger and keep aside
- In a large bowl or the bowl of the stand mixer add the butter, honey and eggs and beat them until light and fluffy. Add the milk and beat it into the egg mixture
- Gradually add in the flour mixture and the carrots; beat until well combined. Fold in the walnuts. Add the batter to the greased baking tin and place it in the preheated oven. Sprinkle almond flakes on top
- Bake the cake for about 35 to 40 minutes or until when a tester inserted in the centre of the cake comes out clean. Once the cake is ready, remove from the oven
- Allow the cake to cool for about then serve
