carrot cake

carrot cake

kit required: 2 8 inch square tins approximately 1.5 to 2 inches deep.

oven: 180C/160C fan/gas 4 You can make a half quantity of the carrot cake in an 8" square tin, cuts into 16 squares. It freezes well.


4 eggs
1 orange (80g)
320g carrots, grated
200g raisins
1 teaspoon garam masala
200ml vegetable oil
350g self raising flour
200g sugar


Zest and juice the orange. Warm the orange juice in a saucepan and add the raisins to soak in it to plump up. Allow to cool.

Warm oven to gas mark 4.

Blitz all other ingredients together in food processor or mix together in large bowl with a wooden spoon.

Pour into 2 cake tins, papered or greased. Or use silicone ones if you have them.

Bake for 45 mins or until dark golden brown and springy in the centre to your touch.

Cut into 32 squares.

If you are following our planner you will make this 4 times in the month.

nutritional information

This recipe contains per meal (including side dishes):
(K)calories- 156
protein (g)- 2
fat (g)-8
sat fat (g)- 1
carb (g)- 19
5 a day portions- 0
fibre (g)- 1
salt (g)- 0
calcium (mg)- 20
iron (mg)- 0

The salt value excludes any you have added yourself, as each family's tastes will differ