• “Fish should smell like the ocean. If they smell like fish, it's too late.”

  • Scale by scale, We strip off The delicacy And eat The peaceful mush Of its green heart.

  • Give me a good sharp knife and a good sharp cheese and I’m a happy man

Carrot cake butter free

Light cake with fresh carrots, almonds, flour, eggs and lemon. Without butter or oil, low sugar recipe.

Difficulty: Easy
Serves 8-10
Preparation time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes
Calories: total 2110 kcal, 264 kcal per serving

300g (10½ oz) carrots, grated
200g (7 oz) ground almonds
120g (4½ oz) caster sugar
4 tbsp self raising flour
2 eggs
50g (2 oz) raisins or sultanas
Finely grated zest of 1 lemon
Freshly squeezed juice of 1 lemon

1. Soak the raisins in warm water for five minutes then rinse and drain.
2. Wash and grate the carrots with a coarse grater; put them in a bowl with the lemon zest and juice.
3. Beat the eggs with the sugar in a large bowl until soft and creamy. Add flour, almonds, raisins and carrots. Mix well together.
4. Pour the mixture into a grease large rectangular tin. Bake at 180C/350F/Gas4 for 35 minutes.