Carrot Passion Cake

What you need:

For the cake:

120 gms salted butter
400 gms condensed milk
180 gms water

1/2 tsp vanilla extract

240 gms all-purpose flour – sifted

2 tsp baking powder
1 t baking soda

2 tbsp cinnamon powder

2 cups carrots – grated

1 cup walnuts – chopped in to bits

For the passionfruit coyo:

1 cup coconut yogurt

1/4 cup fresh passion fruit pulp

1 tbsp honey

How to:

Sift the flour in a large mixing bowl.
Add the baking powder, baking soda and combine.

In a separate bowl, combine the butter and condensed milk and beat with an electric cake mixer until creamed.
Add the water, cinnamon powder and the vanilla extract.

Add the dry ingredients to the wet ingredients and beat for a couple of minutes.

Fold in the grated carrots and the chopped walnuts.

Pour the batter in to a prepared cake tin and bake at 170 degrees centigrade for about 45 minutes or until a knife comes clean through the centre.

Let the cake cool for about ten minutes before turning it out on a wire rack to cool completely.

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