This low GI cake recipe is a twist on the traditional carrot cake, and tastes divine.
450 g / 1 lb Wholemeal self raising flour
110 g / 4 oz muscovado sugar
350 g / 12 oz carrot
250 g / 9oz crushed pineapple
50 g / 2 oz walnut pieces
110 g / 4 oz raisins
25 g desiccated coconut
2 teaspoons baking powder
1/2 tablespoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
125 ml light olive oil
Preheat oven to 180C/gas mark 4.
Grease and line the base of a 9 inch tin with greaseproof paper.
Mix together the flour, sugar, walnuts, raisins, coconut, baking powder, cinnamon, nutmeg, allspice together in a bowl. Add the eggs (beaten), carrot (grated), pineapple and olive oil and mix well.
Spoon the mixture into the tin and level the surface. Bake for 1 hour until risen and golden. It is cooked when a metal skewer comes out clean when inserted in the cake.
Allow to cool on a wire rack. Dust with icing sugar and serve.
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