Sunday, September 22, 2013

Carrot Chocolate Sunflower Seed Cake Recipe


Carrot Chocolate Sunflower Seed Cake   

Carrots, chocolate and sunflower seeds are good for you. So are yogurt and eggs. And as a bonus, this cake is really delicious too. Rich and moist. 

The recipe is quite forgiving. If you use more or less oil or yogurt, the difference will hardly be noticeable.


Carrot Chocolate Sunflower Seed Cake


Ingredients
1 cup sugar (I used ¾ cup)
1/3 cup canola oil
¼ cup yogurt or sour cream
2 eggs
1 cup finely grated carrots
½ cup sunflower seeds (or other nuts, chopped)
1 cups all-purpose flour, sifted
¼ cup baking cocoa, sifted 
½ teaspoon baking soda
¼ teaspoon salt


Ingredients
1.      Line a 9-in. round baking pan with baking paper
2.      In a large bowl, beat sugar, oil, yogurt and eggs until well blended, then add carrots and mix well
3.      In a separate bowl, combine the flour, cocoa, sunflower seeds, baking soda and salt; gradually beat into carrot mixture until blended. 
4.      Pour into prepared pan. Bake at 175°C/350°F until a toothpick inserted near the center comes out clean, about 25-30 minutes.

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