This is my favourite-ever carrot cake recipe, it’s full of delicious flavours and good things, and is not too sweet. Although I love a big round carrot cake with a delicious cream cheese topping, sometimes you want something less fiddly and quicker to make, and perhaps something without a load of extra calories. This recipe is so delicious it absolutely does not need the topping – so I bake it in a loaf tin and enjoy it in slices, fruit loaf style – you don’t even need a plate!
- 175g carrot (this is approximately 2 large carrots)
- 2 large eggs
- 70g soft dark brown sugar
- 75ml rapeseed oil, or other oil (suitable for baking) of your choice
- 100g self-raising wholemeal flour (or plain wholemeal flour with 1 tsp baking powder added)
- 1 tsp mixed spice
- 50g desiccated coconut (or 50g of ground almonds if you are baking for coconut-haters)
- 75g raisins
- Preheat oven to 190C (180C fan) or gas mark 5 and line a 1lb loaf tin (a rectangular loaf tin approx 19cm x 12 cm x 6.5cm) with baking parchment.
- Scrub (and peel if they are older carrots) then finely grate the carrots.
- In a large bowl, whisk the eggs and sugar together with an electric whisk until they are very thick and creamy.
- Whisk in the oil, pouring it slowly in a thin stream.
- Add all the remaining ingredients and stir until evenly combined.
- Put the mixture into the prepared tin and bake until golden brown on the top and firm to the touch. This takes about 35 minutes – check after 30, and if the cake still seems a little gooey to the touch but quite brown on top, cover with foil and bake for 5-10 minutes more.
- Take out of the tin immediately and leave on a wire rack to cool.
The cake will keep in a air-tight container for about 3 days.
Pretty simple, I am sure you will agree. Do let me know if you give it a try, I’d love to hear how you get on with it.