Carrot Chinese Five Spice Cake
Chinese Five Spice cake is a carrot cake with warming spices.
Servings: 12
Calories: 320kcal
Cost: $10
Equipment
- mixing bowl
- 9” round cake pan
- Oven
Ingredients
- 2 medium carrots grated
- 2 ¼ cups (250g) wholemeal flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons Chinese Five-Spice mix
- ½ teaspoon salt
- 3 eggs [vegan: 3 tablespoons flax eggs mixed with 9 tablespoons of water and let sit for 5 minutes]
- ¾ cup (145g) sugar
- ½ cup (120ml) vegetable oil
- 1 cup (120g) plain Greek yogurt [vegan: use dairy free yogurt]
- 1 teaspoon vanilla extract
For the Orange Icing
- 1 ¼ cups (250g) powdered icing sugar
- 4 tablespoons butter softened [vegan: use vegan butter]
- 2 tablespoons orange juice
Instructions
- Preheat oven to 180°C/350°F. Grease a 9” round cake and line the bottom with baking parchment.
- Peel and grate the raw carrot. Set aside.
- Sift the flour, bicarb of soda, baking powder, Chinese five spice blend and salt into a large bowl. Stir in the carrot.
- In a separate bowl, beat the eggs (or flax eggs), sugar, oil, yogurt and vanilla together with an electric mixer.
- Fold the wet ingredients into the dry gently.
- Pour into the prepared pan and bake for 35 minutes or until an inserted skewer comes out clean.
- Leave to cool in the tin.
For the Orange Icing:
- Sift the icing sugar into a bowl, add the other ingredients and mix until smooth.
- Store in the fridge until ready to use. Frost the completely cooled cake.
Nutrition
Calories: 320kcal | Carbohydrates: 44g | Protein: 5g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 209mg | Potassium: 234mg | Fiber: 3g | Sugar: 27g | Vitamin A: 1900IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 1mg