Whole Meal Carrot Squares

Wed, 30 January 2019

Ingredients

225g/8oz Odlums Coarse Wholemeal Flour
1 tsp Odlums Bread Soda
2 Eggs
175g/6oz Shamrock Light Muscovado Sugar
200ml/7fl oz Sunflower Oil
200g/7oz Coarsely Grated Carrot
2 tsp Goodall's Ground Cinnamon
1 tsp Goodall's Ground Nutmeg
60g Shamrock Chopped Walnuts

Topping (Optional)

125g/4oz Low Fat Cream Cheese
75g/3oz Butter (room temperature)
75g/3oz Icing Sugar
20g Shamrock Chopped Walnuts

Method:

• Preheat oven to 190°C/375°F/Gas 5. Grease and base line a 23cms/9" square tin.
• Put the eggs, oil and sugar into a mixing bowl and beat until well blended. Add the carrot and mix well.
• Next, stir in the flour, bread soda (sieved) and spices. Finally mix in the 60g walnuts.
• Transfer to the prepared tin and spread evenly. Bake in the centre of the oven for 30-40 minutes until nicely risen and firm to the touch.
• Remove from the oven and allow to get cold in the tin, then, turn onto a wire tray.
• Make the topping by putting the cream cheese, butter and icing sugar into a bowl and beat until really smooth.
• When cake is completely cold, spread with the topping, smooth over with a fork and leave to set. Cut into squares and sprinkle the remaining walnuts on top of each square. Enjoy!