• 2 free range eggs
  • Demerara sugar 4oz (100g)
  • Sunflower oil 3 fluid oz (75ml)
  • Carrots grated 6oz (175g)
  • 100% whole wheat flour 4oz (100g)
  • Baking powder 1tspn
  • Cinnamon – ground 1tspn
  • Nutmeg – ground ½ tspn
  • Cashew nuts 1oz (25g) – chopped to size of whole peas
  • Sunflower seeds 1oz (25g)
  • Sultanas 2oz (50g)

Cooking carrot cake in loaf tins produces

cakes that are pretty stodgy in the middle.

To get round this I have found that cooking

the mixture in a muffin tin produces small,

individual cakes that are more evenly

cooked throughout.  The cashew nuts

and sunflower seeds provide texture and

boost the protein and calcium value.

The nutmeg and cinnamon add flavour.

I challenge anyone to make a better carrot cake than this.

Gemma, our Practice Manager has a soft spot for Brad Pitt. Yet, given the choice between my carrot cakes and Brad I reckon she would choose my carrot cakes every time!! (Either I’m a better cook than I think I am or maybe this is because Mr Pitt doesn’t pay her wages!)  I normally double the mixture and make a dozen muffins as six go very quickly.

Recipe;  Whisk eggs with sugar until thick and creamy.  Gradually add sunflower oil as continue whisking.  Mix flour with

baking powder, cinnamon, nutmeg, nuts, seeds and sultanas. Stir in grated carrots, then egg and sugar combination.

Put mixture into greased muffin tray, (six muffins).  Bake at 180 C, (375 F / Mk 5), for 20 to 25 minutes, until just starting to brown on top.

Turn out and allow to cool on wire tray. If you wish cover with a lemon or orange flavoured icing, although I prefer them left aux naturelle.