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  • 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
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    Method

    • 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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