Jackie’s Carrot & Cardamom Cake

With its gold and orange-hued sponge, this moist, tender cake is made with olive oil rather than the usual butter or margarine, and wholemeal flour for added fibre. Raisins and cranberries add natural sweetness, while a crunchy walnut and coconut topping replaces the traditional sugary cream cheese icing. Jackie has also replaced some of the sugar in her original recipe with erythritol.