This recipe comes from the book "La Gastronomie en plein air", written by Odile Dumais, Éditions Québec Amérique, 2015
|4||eggs size large|
|1 cup||honey||360 g|
|1/2 cup||brown sugar||100 g|
|3/4 cup||peanut oil||190 mL|
|2 cups||white flour (all purpose)||260 g|
|1/4 cup||oat bran||26 g|
|1/2 tsp||salt||2 g|
|2 tsp||baking powder||5 g|
|1/2 tsp||baking soda||1 g|
|2 tsp||ground cinnamon||6 g|
|1/2 tsp||ground cloves||1 g|
|3/4 cup||walnuts, crushed||80 g|
|3/4 cup||raisins||120 g|
|1/2 cup||unsweetened coconut flakes||50 g|
|3||carrots, grated||300 g|
|1||apples, grated||180 g|
- Preheat the oven to 160°C/325°F. Butter and flour a bread pan.
- In a large bowl, mix all the dry ingredients, including nuts, raisins and coconut flakes.
- In another bowl, whisk the eggs. Add in the honey and sugar. Mix well. Gradually pour in the oil, while whisking.
- Mix the dry and wet mixtures together. Mix well then add in the grated apple and carrots.
- Transfer the batter to the prepared baking dish and bake in the middle of the oven for about 60 min, or until the cake is done. Check for doneness with a toothpick or knife to see if the bread is cooked through.
- Pull the baking dish out of the oven and let stand at least 10 min before removing the bread from the dish. Slice and serve.
This cake can be kept for a couple of days at room temperature.
Nutrition Facts Table
per 1 Serving (70g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||¼||serving|
|Grain Products :||½||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||¼||serving|
ClaimsThis recipe is :
- Low :
- Source of :
- Copper, Folacin, Iron, Magnesium, Niacin, Omega-6, Phosphorus, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin E
- Good source of :
- Manganese, Selenium
|Meat and Alternatives||0|