Carrot cake is one of my personal favourites. Whilst not necessarily a 'healthy option' it does contain lots of fruit and vegetables so in the grand scheme of things its considerably better than the chocolate alternative. Because of the fruit and the almonds, the cake remains very moist for a number of days.
4oz/110g sugar 4 large eggs 10oz/300g self raising flour ½ teaspoon of salt 1 teaspoon of mixed spice 14oz/400g grated carrot 1 small tin of pineapple-about 4-5 rings-chopped finely 8oz/225g sultanas 2oz/50g desiccated coconut 1oz/25g ground almonds 4oz/110g melted butter
Preheat oven to 150C/300F/Gas Mark 2 Grease a large loaf tin and line with a small layer of parchment paper to make it easier to turn out the cake later on. In a large mixing bowl whisk the eggs with the caster sugar until it reaches the ribbon stage similar to that of a whisked egg sponge. Sift the flour together with the salt, ground almonds and mixed spice. Fold the sifted flour mixture into the egg mixture and mix in very gently. Add in the carrots, pineapple, coconut, sultanas and butter at this stage. The consistency will be quite firm initially but as you mix in the flour it will loosen up a little.
Pour into the prepared cake tin and bake for up to an hour or until a skewer inserted in the centre comes out clean. Allow to cool in the tin.
Orange Icing: 4ozs/110g butter 8ozs/225g icing sugar Zest and juice of one orange
Mix all ingredients together at high speed until light and fluffy. Spread the icing onto the top of the cake and garnish with some pieces of segmented orange.