Home Reviews Recipe Carrot cake served with a sherry and orange sauce

Carrot cake served with a sherry and orange sauce

This delightful cake is healthy and dairy free and perfect with a dram or a cup of something hot.

Ingredients

200g plain whole meal flour

1 tablespoon mixed spice

1 teaspoon bicarbonate of soda

225g organic carrots, grated

200g muscovado dark sugar

100ml sunflower oil

2 medium organic free range eggs

110g sultanas 50g desiccated coconut

50g chopped walnuts

Method: Sift the flour, spice and soda together and in a separate bowl beat the sugar, oil together (or use a mixer) then beat in both eggs until light and creamy, then mix in with the flour/spice. Add in the carrots and other ingredients and mix thoroughly. Bake in a pre heated oven at 150°C for 1hr 20-25 mins.

For the sauce

Juice of fresh lemon

5 fl oz of organic fresh orange

5 fl oz Pedro Ximenez sherry

50g of muscovado sugar

Method: Heat the ingredients in a saucepan and cook to a thick syrupy reduction, drizzle over the cake and add a few pomegranate seeds and a thick dollop of fresh double cream.