Nutty Carrot Cake Tray Bake

Ingredients

  • 150g plain flour 
  • 3 tsp baking powder 
  • 40g light brown muscovado sugar 
  • 10 tsp table-top sweetener 
  • 60g walnuts, chopped roughly 
  • 120g carrots, grated 
  • 2 medium eggs 
  • 50g low fat spread, melted 
  • 2 tsp ground cinnamon 
  • 30g sultanas
 

Preparation time: 15 minutes
Cooking time: 35 minutes

Serves: 6

Nutrition: Per serving
Energy
294 Kcal
Fat
15g
Saturates
2.6g
Sugars
12g
Salt
0.82g

Using a combination of granulated sweetener and muscovado sugar helps to reduce the sugar in this yummy tray bake. Try it for a delicious treat!

Ingredients

  • 150g plain flour 
  • 3 tsp baking powder 
  • 40g light brown muscovado sugar 
  • 10 tsp table-top sweetener 
  • 60g walnuts, chopped roughly 
  • 120g carrots, grated 
  • 2 medium eggs 
  • 50g low fat spread, melted 
  • 2 tsp ground cinnamon 
  • 30g sultanas

Method

  1. Preheat the oven to 180°C.  Line a tin approximately 20cmx20cm with baking paper.  In a bowl, sift together the dry ingredients: flour, baking powder, sugar, sweetener and cinnamon.  In another bowl, beat 2 eggs and add the melted low fat spread.   
  2. Stir the flour mixture into the egg mixture.  Once incorporated, add the grated carrots, walnuts and sultanas and carefully fold in without overworking the mixture.   
  3. Pour into the lined tin and bake for 30-35 minutes.  After 30 minutes use a skewer to check the centre of the cake which should come out clean if cooked.   

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