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Carrot Cake with No Added Sugar

 This carrot cake is based on a traditional recipe but without added sugar. It is a light, tasty treat, with the sweetness coming from the carrot and sultanas. It is ideal as a snack or in a packed lunch.  (This recipe was created by Justine Pattison).

150g/5.5 oz self-raising flour

100g/3.5oz ground almonds

50g/1.75oz sultanas or raisins

50g/1.75oz chopped walnuts

4tsp.mixed spice

1 tsp bicarbonate of soda

3 large eggs

10ml/3. 5fl.oz sunflower oil

3 tbsp. milk

300g/10.5 oz grated carrot

Preheat the oven to 180C/160C fan/Gas 4

Grease and line a springform cake tin.

Place the flour, almonds, sultanas, walnuts, mixed spice and bicarbonate of soda in a large bowl and mix well.

In a separate bowl whisk the eggs, oil and milk.  Pour this into the dry ingredients along with the grated carrot.

Mix well until all the ingredients are incorporated thoroughly.

Pour the mixture into the tin and bake in the centre of the oven for about 45 minutes until the cake is well risen and a skewer inserted into the centre comes out clean.

Leave to cool in the tin. Remove from the tin and peel off the lining paper.

Store in an airtight tin until required.

 

Carrots are one of the richest sources of beta carotene, which is converted by the body to vitamin A.  They are a good source of vitamins C and E.  This high antioxidant status gives carrots an important role in preventing oxidative damage in the brain.  Carrots also support good detoxification and immune function.

Natural tree nuts are a rich source of essential minerals including copper, manganese, phosphorus and magnesium.  They also contain good levels of essential fats which help increase beneficial HDL cholesterol.

Eggs are a complete protein.  They are an energy producing food and support many other body systems.