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Carrot and sweet potato cake

Recipes, Sweet Treats

2 eggs
150 ml (5fl oz) sunflower or vegetable oil
200 g (7oz) soft light brown sugar (or coconut is healthier)
150 g (11oz) peeled and grated carrots (weight when grated)
150 g (11oz) peeled and grated sweet potato
75 g (3oz) pecans or walnuts, chopped (optional)
175 g (6oz) self-raising flour
1/2 tsp bicarbonate of soda
1 tsp ground cinnamon
1 tsp ground ginger
pinch of salt

Preheat the oven to 150°C (300°F/Gas 2), and line the base and sides of a 900g/2 lb loaf or cake tin.

Whisk the eggs briefly in a large bowl, then whisk in the oil and sugar, then stir in the grated carrots and sweet potato, and chopped nuts or raisins if using.

Sift in the flour and spice and salt, and bring the mixture together using a wooden or large metal spoon.

Pour the mixture into the prepared tin and bake in the oven for between 1 hour to 1 hour 15 minutes or until a skewer inserted into the centre of the cake comes out clean. It will take longer in a loaf tin, less time if you use a shallow tin.

Allow to cool in the tin for about 5 minutes, then carefully lift the cake out with the lining paper. Peel away the baking parchment and place on a wire rack to cool down fully.