Carrot Cake


Serves 12 

  • 175g (6oz) carrots – grated
  • 2 free range eggs
  • 100g (4oz) raw brown sugar
  • 75ml oil
  • 100g (4oz) wholemeal self-raising flour
  • 1tsp ground cinnamon
  • ½tsp ground nutmeg
  • 50g (2oz) desiccated coconut
  • 50g (2oz) raisins
  • 10g icing sugar

How To Make

  1. Grease and line the base of a 7in (18cm) square cake tin.
  2. Finely grate the carrots.
  3. Whisk the eggs and raw brown sugar together until thick and creamy. Whisk in the oil slowly, then add the remaining ingredients and mix together to combine evenly.
  4. Spoon the mixture into the prepared tin.
  5. Level the surface and bake in the oven at 190°C / 375°F / gas mark 5 for 25-30 minutes until firm to touch and golden brown.
  6. Cool on a wire tray and dust with icing sugar.