Ingredients:
- 100g/4 oz/1 cup grated/shredded carrots
- 250g/10 oz/2 1/4 cups self-raising flour
- 2 tsp ground cinnamon
- 300g/10 oz/1 1/3 cups demarara sugar
- 100g/4 oz/1 cup desiccated coconut
- 100g/4 oz/three-quarters cup sultanas
- 75g/2 oz/half cup chopped walnuts
- 2 eggs
- 1/2 tsp vanilla extract
- 100g/4 oz/half cup butter, melted
- 100ml/4 fl oz (scant half cup) vegetable oil
Makes 16 fingers
Method
* Grease and base-line a 20cm square, loose-based cake tin. Heat the oven to 350F/180C/gas 4.
* Sift flour and cinnamon into a bowl. Stir in the carrots, plus sugar, coconut, sultanas, walnuts.
* In another bowl, beat together eggs, vanilla extract, melted butter and oil. Stir this mixture thoroughly into the flour mix.
* Put mixture into cake tin and bake for 45-50 minutes until golden and firm to touch. Leave to cool in the tin for 10 minutes, then turn on to a wire rack to cool. Cut into fingers.
For ideas on how to adapt this recipe - and any other of your favourite recipes - to reduce the fat and sugar content, see Healthy Cake Recipes.
Cool Carrot Cake Recipe
