Nutty Carrot Cake Tray Bake
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
75g wholemeal plain flour
75g white 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
Preheat the oven to 180°C. Line a tin approximately 20cmx20cm with baking paper. In a bowl, sift together the dry ingredients: the two flours, baking powder, sugar, sweetener and cinnamon. In another bowl, beat 2 eggs and add the melted low fat spread.
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.
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.