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Delicious moist carrot cake. Very easy. Low fat. Even counts towards your 5 a day!
Ingredients
Makes 16 servings
- 6 oz soft dark brown sugar
- 2 large eggs
- 4 tbsp flavourless oil (sunflower, groundnut, vegetable)
- 7 oz self raising flour
- 1 ½ tsp bicarbonate of soda
- 1 orange
- 1 large carrot (or 2 small)
- 6 oz raisins
- 1 oz caster sugar
- Rectangular cake tin (20cm square or thereabouts), either greased or just use teflon.
Preparation
Combine the brown sugar, eggs and oil in a mixing bowl. Mix together (using an electric hand whisk preferably) for about 2 minutes.
Grate the skin on the orange on the fine side of the grater to get as much zest as possible. Peel the carrot and grate on the course side of the grater.
Stir the flour and bicarb into the sugar and egg mixture. Finally fold in the carrots, orange zest and raisins. Pour into the tin.
Bake for 35-40 mins at 150'c (fan) until cooked but spongy in the middle.
While its cooking prepare an orange glaze using the juice from the orange and the caster sugar. Mix together until the sugar dissolves.
As soon as the cake comes out of the oven, pierce all over with a fork and pour the glaze over. Leave to cool in the tin before turning out and cutting into squares.
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