This cake is another “fast and fabulous” one!
It’s also egg free if you find you have none in the fridge and feel like making a cake.
It’s not as fluffy as some carrot cakes, but it’s not a heavy fruit cake either! I love the hint of cinnamon too.
Ingredients: (20cm round cake)
225g self raising flour
1/2 tsp baking powder
pinch of salt
1 tsp cinnamon
5 tbsp veg. oil
4 tbsp orange juice
140 g muscovado sugar
140 g grated carrots (about 3 carrots)
1 medium apple, peeled and grated
85 g sultanas or raisins
optional – 50 g pumpkin seeds
How to :Mix the flour, baking powder, salt and cinnamon together. In another bowl mix the oil, juice and sugar together. Pour the oil mixture into the flour and stir, then add the grated carrots, grated apple, sultanas and seeds – stir until well mixed. Spoon into a greaseproof paper lined tin and bake at 180°C for 50 mins until a skewer inserted into the cake comes out clean.
Leave to cool before removing from the tin. Dust with icing sugar before serving…
or add a spoonful of cream, crème fraîche or ice-cream and have for dessert.