Light Carrot Cake

Name: Light Carrot Cake
Yield: Serves 10–12
Ingredients: 100 g (3½ oz) walnuts, chopped; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 3 eggs; 140 g (5 oz) sultanas (golden raisins); 250 g (9 oz) brown sugar; 100 ml (3½ fl oz) olive oil; 350 g (12½ oz) carrots, roughly grated; 200 g (7 oz/1⅓ cups) plain (all-purpose) flour; finely grated zest of 1 orange; 1 teaspoon bicarbonate of soda (baking soda); 2 teaspoons baking powder; 1 teaspoon ground nutmeg

Preparation info

Serves
10–12

Difficulty
Easy

Appears in

Lamingtons & Lemon Tart

By Darren Purchese

Published 2016

About

Sometimes it is the simplest things in life that give us the most pleasure. Delicious with a cup of tea, this cake is a little lighter in texture than a traditional carrot cake and is an absolute breeze to make. The spices and zest are the perfect match for sweet carrots and bitter walnuts.

Ingredients

3 eggs
250 g (9 oz) brown sugar
200

Cake
Vegetarian

Method

Preheat the oven to 165°C (330°F). Spray a 28 x 13 x 6.5 cm (11 x 5 x 2½ in) loaf (bar) tin with canola oil and line with a strip of baking paper to cover the length of the tin, plus overlap of a couple of centimetres (about an inch) either side. Spray the paper with canola oil.