This carrot slice is a wonderfully easy cake to make that is just perfect for packed lunches – I have just made the sixth batch in so many weeks IT HAS BECOME SO POPULAR with the family.
This recipe came about when my daughter asked me if I could cook up a slice to go in my granddaughters’ school lunch boxes. Poor things. They are in the middle of renovating their house and have NO KITCHEN – surviving on washing up in the laundry, with an esky for a fridge and a bbq for all their cooking.
Being a good grandma, this slice had to tick the ‘healthy and nutritious’ box and it also had to tick my ‘easy to make’ box – preferably with the preparation all in one bowl. Oh, and I forgot to say – it had to taste good too. So here we go with all three boxes well and truly ticked.
- 3/4 cup (165g) soft brown sugar
- 175 ml light olive oil (or sunflower)
- 3 eggs
- 1 large carrot (about 140g) grated
- 100g sultanas
- Grated zest of 1 large orange
- 175g wholemeal self-raising flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/3 cup (55g) icing sugar (to ice, optional)
- 1/4 cup lemon juice (for icing)
- Preheat oven to 180oC.
- Grease and line the bottom of a 28cm x 18cm slice pan.
- In a large bowl, mix together the oil, sugar and eggs until smooth.
- Stir in the carrot, raisins and zest.
- Stir in flour, soda and spices to combine.
- Pour into the pan and bake for about 30 minutes until cake is firm to touch in the middle and a skewer comes out cleanly.
- Mix together icing sugar with lemon juice to make drippy paste, then drizzle over top of cake when it is cool.
- Cut into wedges and store in cake box in fridge. Will keep for up to a week – if you are lucky!
NOTE: This recipe makes the smaller sized slice in the picture so I double the recipe.
Now, how easy was that. I hope you enjoy it.