“Vegetables are a must on a diet.
I suggest carrot cake, zucchini bread
and pumpkin pie”
~ Jim Davis
Carrots, fruit, nuts and spices…my kind of diet!
Only omit the Almond Orange Cream Frosting if you must!
This is an easy recipe!
See…lots of carrots!
Juice and zest the orange and leave to steep.
- 50g of sultanas
- 1/2 orange, zested and juiced
- 150g of self-raising flour
- 1/2 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1 pinch of salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 pinch of ground nutmeg
- 50g of ground almonds
- 50g of walnut halves, roughly chopped
- 120ml of sunflower oil, plus extra for greasing
- 135g of soft brown sugar, light
- 2 large eggs
- 225g of carrots, peeled and grated
Prepare the dry ingredients, whisk the wet ingredients, then fold in!
Add in the carrots, then the sultanas and juice mix.
Pour into a greased and parchment-lined loaf tin.
- In a small bowl, combine the sultanas, orange juice and zest and leave to steep for 1 hour
- Preheat the oven 180°C/375°F/gas mark 4.
- Grease a 1kg loaf tin with sunflower oil and line the base and sides with baking parchment
- Sift the flour, baking powder, bicarbonate of soda, salt and spices into a medium bowl. Stir in the ground almonds and walnuts
- In a separate bowl, whisk together the oil, sugar and eggs until pale and thick
- Fold the dry ingredients into the wet, followed by carrots and soaked sultanas
- Scrape the mixture into your prepared loaf tin and bake for 1 hour or until golden and a skewer inserted in the middle comes out clean
- Remove from the oven, run a knife round the edge of the cake then leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
This Carrot Cake is lovely to eat on its own,
but don’t forget the Almond Orange Cream Frosting and a sprinkling of toasted almonds!
Go on…you’re worth it!