Carrot and maple cake

A new take on a baking great.

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prep-time Created with Sketch. Preparation time: 30 minutes cooking-time Created with Sketch. Cooking time: 40 minutes serving-size Created with Sketch. Serves: 12

A tasty new take on a baking stalwart, loved by young and old alike. Fresh spices make all the difference and ensure you allow the cooked cake to rest before turning out.

Nutrition per serving
Kcal
344
Fat
17.3g
Sat Fat
3.8g
Carbs
41.6g
Sugars
22.7g
Fibre
2.8g

Method

Preheat the oven to 180ºC. Butter a 900g loaf tin and line with greaseproof paper.

Whisk the oil, sugar, eggs and maple syrup. Beat in the flour, spices and bicarbonate of soda.

Add the carrots and coconut. Pour the mix into the tin and bake for 40 minutes.

To test, stick a skewer into the middle of the cake. If it is clean, the cake is cooked.

Once cooked, rest for 10 minutes before turning out.

CHEF’S TIP

When grating the carrot, use the smallest setting to keep it fluffy rather than coarse. The key to this recipe is the spices, so they should be fresh.

Ingredients

  • 150ml sunflower oil
  • 120g maple sugar
  • 2 eggs
  • 90ml pure maple syrup
  • 175g self-raising flour
  • 1 tbsp cinnamon, ground
  • 1 tsp cloves, crushed
  • ½ tsp ginger, ground
  • ½ tsp bicarbonate of soda
  • 115g grated carrots
  • 25g desiccated coconut
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