Carrot Cake

Ethan doesn't get cake (or anything containing added sugar) very often so when he does I like it to contain healthy stuff too.  The carrots provide carotene which the body converts to vitamin A (which strengthens the immune system, keeps the skin, lungs and intestional tract healthy and promotes healthy cell growth) as well as being rich in vitamins B1, B2, B6, C, D and E, potassium, calcium, folic acid and magnesium.  Don't go peeling carrots though as a lot of the goodness is in or just below the skin so just give them a scrub and grate skin and all.  This makes about 16 adult sized portions or 32 baby ones!

Ingredients: 175mls/6 fluid oz sunflower oil, 175 grams/6 oz soft brown sugar, 3 free range eggs, 3 grated carrots (approx 175grams), 75g sultanas, zest of an orange, 175g self-raising (self rising) flour, 1 teaspoon bicarbonate of soda (baking soda), 1 tsp ground cinnamon, 1/2 teaspoon of ground nutmeg.

Method: Preheat oven to 200'C/400'F/Gas Mark 6  Grease and line the base of a 23cm brownie (square) tin or get your trusty silicone one out if you're too lazy to bother with greasing like me! In a large bowl beat together the oil, sugar and eggs.  Stir in grated carrots and sultanas followed by orange zest.  In a seperate bowl mix flour, bicarbonate of soda, cinnamon and nutmeg until combined and then stir in well to the carrot mixture.  Spoon mixture into prepared tin and bake for 30-40 minutes until well risen and firm to the touch.  If you put a fork in the centre it should come out clean.  Remove from oven and leave to cool for 5 minutes before turning out and leaving to cool completely.