We could kid ourselves that this is some sort of health food, thanks to the inclusion of carrots and courgettes, but it’s just a really tasty cake that also happens to owe its moistness to the addition of some grated veg. Feel free to vary the ratio of carrot to courgette, and include/exclude the raisins/walnuts depending on what your family like. We didn’t top it with the standard cream cheese topping, just to keep it lighter, but feel free to whip one up for a more indulgent finish.
- 130g light brown sugar
- 2 eggs
- 140g sunflower oil
- Handful of raisins (optional)
- 50g walnuts (broken into bits)
- 170g self-raising flour (white or a mixture of brown and white)
- 1 tsp bicarbonate of soda
- 100g grated carrot
- 60g grated courgette
- 2 tsp mixed spice
- A shake of cinnamon
- A pinch of salt
For the glaze
- 30g brown sugar
- 2 tablespoons of maple syrup OR orange juice
1. Pre-heat the oven to 180c/160c/gas 4 and line a 2lb loaf tin.
2. In a large mixing bowl, put all the dry ingredients and mix. In a smaller bowl, beat the eggs and oil and then add to the large bowl. Mix everything well and then pout into the tin.
3. Bake in the oven for 45 - 55 minutes, depending on your oven. Cool in the tin for five minutes, then make the glaze by heating the sugar and maple syrup/juice gently in a small pan until the sugar has dissolved. Brush over the top of the cake, then leave to cool fully in the tin.
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