Saturday, February 16, 2013

Moist Carrot and Sultana Cake

I adore carrot cake, really do love it. The gluten free ones I've tried have all been a bit too dry/dusty, which just won't do.

Seth requested I make a drizzly lemon mash or a carrot cake for the weekend, with this recipe waiting, how could I refuse?

Serves: 10 


3 medium carrots (250g unpeeled weight)
3 large eggs
100ml sunflower oil (plus extra for greasing)
100g soft light brown sugar
200g self raising flour
100g sultanas
finely grated zest of 1/2 well scrubbed orange
1 tsp ground cinnamon
0.5 tsp grated nutmeg
1.5 tsp baking powder

Decoration - 

2tsp icing sugar
finely grated zest of 1/2 well scrubbed orange

Cooking Method

  1. Preheat the oven to 190C/Fan170C/Gas 5. Grease a 23cm round loose-based cake tin with a little oil and line the base with baking parchment. Peel the carrots and grate them with a medium-fine grater. You should have 200g of grated carrot.
  2. Beat the eggs in a large bowl with a large metal whisk. Add the sunflower oil and sugar and whisk until well combined. Stir in the grated carrot, then add the flour, sultanas, orange zest, spices and baking powder. Stir together until just combined. Pour into the prepared cake tin and smooth the surface.
  3. Bake in the centre of the oven for 25-30 minutes or until the cake is well risen and feels springy to the touch. It should be just beginning to shrink back from the sides of the tin. Leave to cool in the tin for 5 minutes then turn out and remove the lining paper. Leave to cool fully on a wire rack then transfer to a serving plate. 
  4. Leave to cool fully on a wire rack then transfer to a serving plate. Sift the sugar over the cake and scatter grated or pared orange zest on top. This cake will keep in the fridge for up to 3 days. 

The recipe was 78 ProPoints, I switched the sunflower oil for 100g olive light spread, taking it down to 54 ProPoints. 5 ProPoints a serving, and lovely and bouncy and not too sweet. Disappeared fast!

No comments:

Post a Comment