Member recipe

Healthier carrot cake

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Cooking time

Prep: 20 minutes Cook: 30 minutes

Skill level

Easy

Servings

1 8" cake or small loaf

Lower sugar and high omega-3 version of the delicious coconut and carrot cake slices in BBC Good Food July 2009 by Jane Hornby https://www.bbcgoodfood.com/recipes/11268/coconut-carrot-slices With thanks to Naomi Brook for suggestions and inspiration!

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Ingredients

  • 200 g rapeseed oil
  • 100 g light muscovado sugar
  • 200 g wholemeal self raising flour
  • 3 large eggs
  • 1 tsp vanilla extract
  • 200 g of grated carrot or cooked beetroot
  • 1 tsp mixed spice
  • 1/4 tsp salt (optional)
  • milled linseed and some seeds such as sunflower as topping

Method

  1. Oil and line 8” cake or loaf tin with silicone parchment or greaseproof paper. Pre-heat oven to 180°C / 160°C fan / gas 4

  2. Gently warm the oil in a saucepan, cool for a few minutes and add the sugar, vanilla essence and eggs. Beat with a wooden spoon until smooth then stir in the flour, 1/4 tsp salt then grated carrot or beetroot and mixed spice. Top with some milled linseed and seeds.

  3. Bake for 30 mins until risen and allow to cool on a wire rack.

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