• 100 g Fairtrade dark soft brown sugar
  • 2 medium free-range eggs
  • 75 ml groundnut oil
  • 100 g wholemeal self-raising flour
  • 60 g sultanas
  • 50 g desiccated coconut
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 180 g carrots, peeled and grated

For the icing:

  • 25 g unsalted butter, softened
  • 50 g full-fat soft cheese
  • 75 g Fairtrade light soft brown sugar
  • Grated zest of 1 lime
  • 25 g walnut halves, chopped


  1. 1

    Preheat the oven to 190°C, fan 170°C, gas 5. Grease an 18cm square cake tin and line the base with baking parchment.

  2. 2

    Put the brown sugar and eggs in a large bowl and whisk together until thick and creamy. Slowly add the groundnut oil, whisking constantly. Stir in the flour, sultanas, coconut, spices and grated carrot. Mix well until combined, then spoon the mixture into the prepared tin.

  3. 3

    Bake for 30 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from the tin and let cool on a wire rack.

  4. 4

    Meanwhile, whisk together the butter, soft cheese and light brown sugar, then stir in the lime zest and chopped walnuts. Spread evenly over the top of the cooled cake with a palette knife.

Nutritional Details

Each serving provides
  • Energy 1424kj 340kcal 17%
  • Fat 18.6g 27%
  • Saturates 7.8g 39%
  • Sugars 27.3g 30%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 1386kj/331kcal

Each serving provides

36.2g carbohydrate 3.9g fibre 5.0g protein

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