- 100g pecan
Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…
- 140g self-raising flour, sieved
- 2 tsp ground cinnamon
- 1 tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- 140g xylitol
Xylitol is an all-natural alternative to sugar. The substance derives from the fibres of plants…
- 2 large eggs (at room temperature)
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 140ml rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 175g grated carrot
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 100g sultana
Preheat the oven to 180C/ 160C fan/ Gas mark 4. Grease and line an 18cm round cake tin with baking parchment. Set aside 12 pecans and roughly chop the rest.
In a large bowl, mix together the flour, cinnamon, bicarbonate of soda, xylitol and chopped pecans.
In a separate bowl or jug, beat the eggs and rapeseed oil together. Pour into the flour mixture and stir until combined. Stir through the carrot and sultanas. Spoon into the lined tin, smooth the surface and press whole pecans to form a circle around the edge.
Cook for 1 hour - 1 hour 10 mins until the top feels springy to the touch and a skewer inserted into the cake comes out clean. Check after 50 mins, if the cake is becoming too dark, cover loosely with foil. Cool on a wire rack for 10 minutes, then turn out and allow to cool. Serve slightly warm or cold. This cake keeps for up to five days in a tin. Before serving, drizzle with agave syrup if you have a sweet tooth.
XylitolXylitol is a natural sweetener made from the bark of birch trees. It looks and tastes like sugar and can be used as a substitute in many recipes. It is low GI and therefore has less impact on blood sugar levels. It is available from large supermarkets and health food shops.