This is a deliciously simple and tasty alternative to a normal carrot cake. Also – no need for topping, but if you’d like to whip up a little low fat creme fresh with some orange juice and zest it makes a great low calorie accompaniment. Here, I made a two tier cake and smeared lashings of the delicious creme fresh and orange topping both in the middle and on top, and then decorated with a little orange zest in the corner.
140 ml vegetable oil, plus extra for greasing
200g soft dark brown sugar
300g grated carrots
75g chopped peanuts
180 g self-raising flour
1 pinch salt
1/2 tsp bicarbonate of soda
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp mixed spice
1. Preheat the oven to 150C/gas 2. Oil and line a 13 x 23cm loaf tin with greaseproof paper.
2. Beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot, raisins and chopped nuts.
3. Sift in the rest of the dry ingredients and bring the mixture together using a wooden or large metal spoon until well combined.
4. Pour the mixture into the prepared loaf tin and bake in the oven for 1 hour 20 minutes, or until until a skewer inserted into the middle comes out clean.
5. Remove from the oven and allow the cake to cool in the tin for about five minutes before removing.