Carrot cake

• 3/4 fl. flour for all uses
• 3/4 fl. whole weat flour
• 1 fl. Brown sugar
• 1/4 cup grated coconut
• 2 Mr. sweet baking soda
• 1 Mr. sweet salt
• 2 Mr. sweet cinnamon
• 2 Mr. olive oil soup
• 2 large eggs
• 1+1/2 tsp. sweet vanilla
• 2 fl. grated carrot
• 115g Orange juice
• 1/4+1/4 fl. chopped walnuts

Preheat the oven to 170°C - 180°C.

In a large bowl, whisk together all-purpose and whole-wheat flour, sugar, coconut, baking soda, salt, and cinnamon.

In a medium bowl, combine the olive oil, eggs and vanilla.

Add the grated carrot and orange juice and mix well.

Combine the flour mixture and the grated carrot mixture.

Pour the 1/4 fl. walnuts and mix lightly.

Grease a 20x8cm baking pan with olive oil.

Pour the cake mixture into the pan and bake at 180°C for about 40-45 minutes.

Remove the cake from the oven and let it cool.