Moist Carrot Cake
Makes: 8 slices
Makes: 8 slices
Wholemeal self raising flour – 1 cup
Carrots (grated) – 1 cup (tightly packed)
Brown Sugar (or) Normal Sugar – ¾ cup
Cinnamon powder – ½ teaspoon
Sunflower oil – ½ cup
Eggs – 2
Walnuts & Almonds – ¼ cup (finely chopped)
Vanilla essence - ½ teaspoon
To decorate:
Milk choc chips – 2 to 3 teaspoons
(or)
Hazelnut spread - 2 teaspoons
Note: I used hazelnut chocolate spread as a top coat for the cake.