I wanted to come up with a quick, healthy ish carrot cake recipe that can be eaten on the go with minimum mess. Much as I love the frosting on traditional carrot cakes, it’s not great when you are on the bus on a hot day with two clumsy (yet lovely) children!
I tried a few recipes and here is a simple, frosting-free, egg-free and lower sugar version. It’s light, moist, tasty and has become quite a staple in our house. Best of all it takes only 10 minutes to prepare (plus 50 mins cooking time) and is a great way of using up those one or two remaining carrots and getting some veg in to kids.
Hope you like it!
My fuss-and-mess-free carrot cake (approx 12 portions)
175g plain flour
110g light brown soft sugar
1 tsp cinnamon
1 tsp baking powder
1 large carrot, grated
70g walnut pieces
100ml veg/sunflower oil
Pre-heat the oven to gas mark 5/190 degrees. Mix the flour, sugar, baking powder and cinnamon in a bowl. In another bowl mix the carrot, chopped walnuts, raisins and oil. Mix both bowls together then gradually add milk and mix until it’s a slightly sloppy consistency (as in the photo above).
Put the mixture in to a greased cake tin and bake for 40-50 minutes until golden brown at the edges and a knife inserted comes out pretty much clean. If the cake goes brown at the edges quite early on then cover the tin with foil to reduce the possibility of burning. Eat!