CARROT AND ALMOND CAKE

 Carrot cakes all along have been the ultimate classics that I always refrained to mend with.  How ever after a lot of brain storming and experimenting I managed to put my own little touch to it, still conserving its natural flavor. This cake is a perfect rainy afternoon bake with a cup of tea. 
I hope you enjoy this cake as much as I enjoyed putting it together.

                                           CARROT AND ALMOND CAKE

                                                                        INGREDIENTS

• 1 cup grated carrots
• 1/2 cup plain yogurt
• 3 tablespoons honey
• 1/2 cup sugar
• 1/4th cup oil
• 1 table spoon coconut oil
• 1 cup whole wheat flour
• 1/8th teaspoon baking soda
• 1/4th teaspoon baking powder
• pinch of salt

                                    SPICE MIX

• Ground cinnamon, cardamom, cloves, nutmeg and star anise. Together all of these must make up to 1 table spoon. 
• And about 1/2 a cup of sliced almonds.

                                                        METHOD

• Pre-heat the oven to 160 'C 
• Grease a medium sized cake tin.
• In a large bowl sift together all the dry ingredients ( flour, salt,baking soda, baking powder, spice mix)
• In another large bowl whisk together sugar and oil until creamy and then add yogurt , honey and coconut oil continue to beat it until well combined.
• Now fold in the dry into the wet mixture gently.
• Add the grated carrots and and transfer the cake batter into the cake tin.
• Sprinkle the sliced almonds all over the top almost covering the surface.
• Bake the cake for about 30-40 minutes until the inserted knife comes out clean.
• Cool the cake for a good 15 minutes, serve it with whipped cream and some tea to go with.