Love the flavour of moist, spicy carrot cake? Try this healthy carrot cake recipe.
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This recipe is not entirely fat-free, but the cake can be served in small portions because it's very filling.
I always cut it into fingers once cooled, rather than letting the family loose on it with a knife - I find it lasts longer that way!
It's a great cake for lunch boxes, and keeps well for 3-4 days in an airtight container. As a plainer alternative, you could try this Low Fat Carrot Cake.
Healthy Carrot Cake Recipe
Ingredients 100g/4 oz/1 cup grated/shredded carrots 250g/10 oz/2 1/4 cups self-raising flour 2 tsp ground cinnamon 300g/10 oz/1 1/3 cups demarara sugar
100g/4 oz/1 cup desiccated coconut 100g/4 oz/three-quarters cup sultanas 75g/2 oz/half cup chopped walnuts
2 eggs 1/2 tsp vanilla extract 100g/4 oz/half cup butter, melted 100ml/4 fl oz (scant half cup) vegetable oil
Makes 16 fingers
Method
Grease and base-line a 20cm square, loose-based cake tin. Heat the oven to 350F/180C/gas 4.
Sift flour and cinnamon into a bowl. Stir in the carrots, plus sugar, coconut, sultanas, walnuts.
In another bowl, beat together eggs, vanilla extract, melted butter and oil. Stir this mixture thoroughly into the flour mix.
Put mixture into cake tin and bake for 45-50 minutes until golden and firm to touch. Leave to cool in the tin for 10 minutes, then turn on to a wire rack to cool. Cut into fingers.
For ideas on how to adapt this recipe - and any other of your favourite recipes - to reduce the fat and sugar content, see Healthy Cake Recipes.
