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Healthier carrot cake

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 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 With thanks to Naomi Brook for suggestions and inspiration!


  • 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


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

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