Yummy Carrot and Nut Cake recipe

What will your first bake of the New Year be? If you’ve been overindulging over Christmas, you might like to enjoy a healthier start to 2015 with this yummy Carrot and Nut Cake by Neff.

Neff CircoTherm® If you do not have a Neff CircoTherm® oven, just alter the temperature to; 170C fan, 180C conventional or gas mark 5.

Serves 8-10 slices

Prep: 15 minutes

Cook: 1 hour 15 minutes at 160C

Ingredients:

200g / 7oz plain flour

140g / 5oz caster sugar

2 medium eggs, beaten

150ml / 6oz low fat sunflower oil

140g / 5oz peeled & grated carrot

Zest of 1 orange

55g / 2oz of sunflower seeds, pecan nuts, shelled pistachio nuts, roasted hazelnuts, dried apricots and mixed fruit.

30g / 1oz icing sugar

1 tbsp orange juice

Method

You can download the recipe card here.

• Grease a 19x9cm loaf tin and turn on the oven to CiroTherm® temperature 160C.
• Roughly chop the nuts, dried apricots and grate the carrot.
• Sift the flour into a bowl, add the caster sugar and the rest of the dry ingredients.
• Beat the eggs and combine with the sunflower oil.
• Slowly add the eggs and oil to the dry ingredients and mix well. Cooks tip – it should be wet enough to just fall off the spoon when tapped.
• Spoon the mixture into the prepared tin and bake at 160C for around 1 hour and 15 minutes.
• Remove the loaf from the oven and let it cool in the tin for 30 minutes. When cool, mix together 30g of icing sugar with 1 tablespoon of orange juice and drizzle over the top.

Enjoy!

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