Carrot and hazelnut cake

Carrot and hazelnut cake

By
From
So French So Sweet
Makes
12 slices

You will find that this cake is quick, easy to make and quite moist – a lovely cake for afternoon tea.

Ingredients

Quantity Ingredient
170g caster sugar
2 tablespoons maple syrup
3 eggs
185ml lemon-flavoured olive oil
225g wholemeal self‑raising flour
1 teaspoon bicarbonate of soda
1/2 teaspoon ground cinnamon
pinch salt
235g grated carrot
60g currants, sultanas or raisins
70g roasted hazelnuts, chopped

Method

  1. Preheat the oven to 180°C. Butter a 25 × 11 cm loaf (bar) tin and line with baking paper.
  2. Put the sugar, maple syrup, eggs and olive oil in a large bowl and mix until thoroughly combined. Stir in the flour, bicarbonate of soda, cinnamon and salt until smooth, but don’t overmix.
  3. Stir in the carrot, currants and hazelnuts. Pour into the prepared tin and bake for about 1 hour or until a skewer inserted into the middle comes out clean. Set aside for 10 minutes before turning out onto a wire rack to cool.
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