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|
1 cup sugar (I used ¾ cup)
1/3 cup canola oil
¼ cup yogurt or sour cream
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
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.