I don’t know why but I find carrot cake particularly comforting and nostalgic. It reminds me of autumn and the nights drawing in. All cakes make the house smell amazing when they are baking but there is something exceptional about this. I remember the last house we sold I had a batch of these in the oven!

It’s so easy for children to make and for them to pop a  little square into a lunch box.

175g self-raising flour

175ml sunflower oil

150g grated carrot

3 eggs

100g sultanas (optional)

175g light brown sugar

50g chopped pan toasted walnuts

2 tsp ground cinnamon

1/2 tsp grated nutmeg

1 teaspoon bicarbonate of soda

Preheat oven to 180 degrees centigrade

This is a one bowl method so mix all in together either by hand or a stand mixer

Line a brownie tin pour in and level off

Place in the oven for around 40 – 45 mins

Remove when a skewer comes out clean

For the topping

200g white chocolate

100 ml double cream

Large pinch of salt

1 teaspoon cinnamon

Heat up the cream in a bowl in the microwave in 30 sec bursts until piping hot. Then add the choc – stir to help melt it

Once melted add the cinnamon and salt

Spoon over the cake – decorate as you wish

Place in fridge for 30 mins to set.

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