Alfresco dining the BLW way!

Alfresco dining the BLW way!

Sunday 24 October 2010

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. 

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