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
- 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
- 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.
- 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.