- 230g/8 oz wholemeal self raising flour
- 140g/5oz dark moscuvado sugar
- 125ml/4 fl oz sunflower or rapeseed oil
- 1t bicarbonate of soda
- 1t cinnamon (rounded)
- 1 medium orange
- 110-140g/4-5 oz sultanas (or raisins) 280g grated carrots
- 2 large eggs
- Heat oven to 160C/fan 140C
Oil and line the base of a 20cm square cake tin.
- Finely grate orange zest and squeeze out the juice. Put the sultanas in a small bowl, add 3T of the orange juice and the zest, stir and leave to soak. Mix the flour, cinnamon, bicarbonate of soda. Whisk the sugar, eggs and oil together for about 2-3 mins.
- Add the flour mix to the egg mixture one third at a time, gently folding it in. Fold the carrot, sultanas and orange juice into the flour mixture.
Pour into the baking tin, level and bake for 45 - 60 mins. or
until a skewer inserted comes out clean.
- Cool in the tin for 10 minutes, then turn out onto a wire rack.
- Cool completely and cut into squares.
Though nice on the day, the cake is best eaten the following day.
Leaving out the customary cream cheese topping or icing reduces both the calorie and fat content of the cake.
Sultanas are sweeter and plumper than raisins, making the cake deliciously moist.
- Carrots are high in beta-carotene (Vitamin A): important for healthy eyesight, especially night vision; healthy skin, mucous membranes and respiratory system.
- Carrots also contain anti-oxidants (for fighting free radicals).
- Wholemeal flour contains fibre (important for the digestive system) and B vitamins (for a healthy nervous system and the release of energy from food).
- Rapeseed oil adds Omega 3 (vital for good health).
- Cinnamon can help lower LDL cholestrol, may help regulate blood sugar, aid circulation and digestion.
- Orange juice contains Vitamin C.
- Sultanas add fibre and some antioxidants.