Molasses and Oat Carrot Cake
by Adetutu Akintomide (@sweetroyal)A rich and moist cake made with molasses, honey, shredded carrots, and a blend of oat and sorghum flours.
Ingredients
- 1 1/5LMolasses
- 250mLHoney
- 28pieceEggs
- 1500gOat flour
- 500gSorghum flour
- 8cupShredded Carrot
- 2cupOil (Extra Virgin Olive Oil or Coconut Oil)
- 2tbspCinnamon
- 2tbspBaking Soda
- 500gChopped Almonds
- 800gRaisins
How to make Molasses and Oat Carrot Cake
In a bowl, mix all liquid ingredients: molasses, honey, eggs, and oil.
Add shredded carrot, raisins, and chopped almonds to the liquid mixture.
In another bowl, combine oat flour, sorghum flour, cinnamon, and baking soda.
Gradually add the dry ingredients to the liquid mixture until well combined.
Pour the batter into lined baking pans. You can use 6 to 7 pans of size 6.
Preheat the oven to 160°C.
Bake for 1 hour and 15 minutes.
Tips & Tricks
The batter should be light, not thick.
The cake can be kept in the freezer for at least 3 months. Ensure it is well wrapped and water cannot touch it.
Recipe by
Adetutu Akintomide
(@sweetroyal)
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