low fat carrot squares

Preheat oven to 180C and line a square tray with baking paper

In a small bowl, add the tea bags and boiled water. Allow to brew for 10 minutes. If using the raisins add them here and allow to soak for 1 hour. Set aside until needed

In a large bowl add all the dry ingredients EXCEPT the sugar. (flour, baking powder, mixed spice, cinnamon and salt)

In a separate bowl creme together the butter and sugar until light and fluffy. Add the grated carrot and combine. Next gradually mix in the beaten egg, using a little flour to stop curdling.

Drain the tea and raisin mix, keeping the tea juice and add the raisins to the egg mixture. Slowly add small amounts of the tea I Used around 4 tbsp. The mix should not be too runny at this stage and still hold its shape.

Next add the orange juice and combine until all ingredients are incorporated.

Pour the egg mixture into the dry ingredients and combine. Do not over mix the mixture as you want to keep the air there and not beat it out.

Pour the cake mix into the prepared tray, and bake for 30-35 minutes or until golden brown and spongy to the touch. Check the middle is done using a skewer and if it come out clean then it is ready to be removed from the oven.

Allow the cake to cool in the tray for 20 minutes. Then remove from the tray and place on a cool wire rack to completely cool for 1 hour.

Decorate with a dusting of icing sugar (optional) and divide into 16 squares. They will keep for up to a week in an air tight container. Enjoy with tea or coffee either for breakfast or for a light snack :)