Carrot & Orange Cake
Prep time
Cook time
Total time
This is a moist cake that really does taste as good if not better than full fat, high sugar varieties. My entire family love this and on the rare occasion it's not eaten straight away it refrigerates well for at least a week.
Recipe type: Cake & Bakes
Serves: 8 slices
Ingredients
- 100g (3.5oz) wholemeal spelt flour
- 100g (3.5oz) ground almond
- 3 level teaspoons mixed spice
- 1 level teaspoon bicarb of soda
- 50g maple syrup
- 50g honey
- 1 size 1 egg
- 35g coconut oil, melted
- 40g organic butter, room temperature
- Pulp and zest/grated rind of 1 orange
- 200g (7oz) grated carrot
- 110g (4oz) raisins/sultanas
- 50g (2oz) desiccated coconut
- 50g (2oz) chopped walnuts
Instructions
- Preheat oven to 300F/150C/Gas Mark 2
- Line a 71/2 x 31/2inch (19x8.5cm) loaf tin, ensure the paper comes up a minimum of 1cm above tin lid
- Beat the oil, butter, maple syrup, honey and egg together until smooth, use an electric whisk for speed
- Gradually stir in the flour, ground almond, spice and bicarb
- Add the orange pulp (pulp using a food processor or dice into small pieces) and rind
- Followed by the grated carrot, sultanas, desiccated coconut and chopped walnuts
- Stir to ensure everything is well mixed and pour mixture into prepared tin
- Bake the cake for 11/2hrs, check after 1hr until a sewer inserted into the middle comes out clean
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