Sunny Carrot Cake

Fruity Prize Pie

Makes 6–8 slices. Recipe devised by Kate Morris and Sally Brown.

60 minutes This should take about 60 mins

You will need:

  • 4 tablespoons vegetable oil, plus some for greasing
  • 1 egg
  • 60 g self-raising flour
  • 60 g caster sugar
  • 40 g carrot
  • 30 g tinned crushed pineapple (drained)
  • 20 g chopped walnuts (optional)

Remember to ask a Grown-up for help.

What to do:

Step 1

You will need - workmat, scales, tablespoon, small loaf tin (500 g size), baking paper, pastry brush, 2 mixing bowls, fork, grater, wooden spoon, baking tray, oven gloves (for adult use).

Step 2

Before cooking, wash your hands and put an apron on. Weigh or measure all the ingredients. Ask a grown-up to preheat the oven, 180°C fan, 200°C, Gas Mark 5.

Step 3

Brush some oil inside the loaf tin. Line the base of the tin with some baking paper.

Step 4

Break the egg into a mixing bowl. Add the oil and whisk lightly with the fork.

Step 5

Put the flour and sugar in another bowl. Stir with the fork. This is the ‘dry’ bowl.

Step 6

Grate the carrot and put into the egg mixture. Next add the pineapple and walnuts. This is the ‘wet’ bowl.

Step 7

Pour the contents of the wet bowl into the dry bowl and mix well with the wooden spoon.

Step 8

Put the mixture into the loaf tin, place on a baking tray and ask a grown-up to put it in to bake for 25-30 minutes. Leave to cool before tipping out and serving in slices. This could be served with some carrot sticks.

For grown-ups

About this make

Makes 6–8 slices. Recipe devised by Kate Morris and Sally Brown.

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Two muffins