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.
