Cakes are great. This is something that no sane person would or could deny. However, whole cakes aren’t always portable. A slice of cake is most likely to fall apart when popped in a lunchbox, and as much as I like cake I don’t like cake crumbs in my chicken sandwiches.
You can solve this by having cupcakes instead, but I suffer quite badly from cupcake fatigue. That’s why I like these carrot slices. They are just as tasty as a slice of carrot cake, but you can cart them around safe in the knowledge that they’ll stay perfect and delicious.
You will need a cake tin with several rectangular holes in it – I used a silicon one
- Spray oil
- 175g light muscovado sugar
- 175ml sunflower oil
3 large eggs, preferably free range
- 140g carrots, grated
- 1 lemon
175g plain flour
- 1 teaspoon of baking powder
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground nutmeg
- 175g icing sugar
- Pre-heat the oven to 180C and spray your cake tin with oil
- Tip the sugar into a bowl and, one by one, beat in the eggs. Pour in the oil and stir to combine
- Add the grated carrots and the zest of the lemon (reserve the rest of the lemon)
- Sift the flour, baking powder, nutmeg and cinnamon into the carrot mix, and fold in
- Pour into the segments, filling them about 3/4 the way up. Bake for 30 minutes, then check – a skewer inserted into the centre
- should come out clean
- Leave to cool in the tin, then turn out
- Squeeze the juice of the lemon into the icing sugar, mixing well after each squirt.
- Drizzle over the top of the slices