Sunny Carrot Cake
Makes 6–8 slices. Recipe devised by Kate Morris and Sally Brown.
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:
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).
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.
Brush some oil inside the loaf tin. Line the base of the tin with some baking paper.
Break the egg into a mixing bowl. Add the oil and whisk lightly with the fork.
Put the flour and sugar in another bowl. Stir with the fork. This is the ‘dry’ bowl.
Grate the carrot and put into the egg mixture. Next add the pineapple and walnuts. This is the ‘wet’ bowl.
Pour the contents of the wet bowl into the dry bowl and mix well with the wooden spoon.
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.