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 and lower sugar version. It’s light, moist, tasty and has become quite a staple in our house. Best of all it takes only 15 minutes to prepare (plus 40 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 chopped nuts (any is fine)
2 eggs, lightly beaten
Glug of milk
Pre-heat the oven to gas mark 5/190 degrees. Mix the flour, sugar, baking powder, cinnamon, grated carrot, chopped nuts and raisins in a bowl until well combined. Add a good glug of milk to the eggs then pour in to the bowl and mix. If the mixture needs to be more moist (as per the photo above) add a little milk until happy with the consistency. It needs to be a little sloppy.
Put the mixture in to a greased cake tin and bake for 30-40 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!