Carrot cake (with local flour)

Carrot cake (with local flour)


  • 2 eggs
  • 1 cup brown sugar
  • 125 ml cooking oil
  • 100 g white sorghum toasted meal
  • 130 g self raising flour
  • ½ teaspoon bicarbonate soda
  • ½ teaspoon cinnamon
  • Pinch of salt
  • 150 g peeled and grated carrots
  • ½ tin pie apples, mashed
  • 125 g desiccated coconut


  1. Preheat the oven to 175 degrees C. Grease and flour a 20cm square pan.
  2. Mix eggs and sugar until creamy. Add the cooking oil.
  3. Fold in flours, bicarb, cinnamon, salt and coconut.
  4. Fold in grated carrots and pie apples
  5. Pour into baking tray (it should be about 3cm high) and cook until ready! About 25 minutes. Do not overcook.


Optional: add 50g of toasted and chopped marula nuts to the cake.

2014-11-28T12:34:15+02:00November 20th, 2014|local flours, recipes|Comments Off on Carrot cake (with local flour)