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Healthy Chanucah Carrot Cake

    INGREDIENTS
    140g plain flour
    ¼ tsp baking powder
    ¼ tsp bicarbonate of soda
    Pinch of salt
    5 heaped tbsp ground almonds or walnuts
    2 organic free-range eggs
    225g fairtrade light brown muscovado sugar
    180ml light olive oil
    180ml orange juice (equivalent to about 1½ oranges)
    Zest of 1½ oranges
    Juice of ½ lemon
    1 tsp vanilla extract
    300g carrots, peeled and finely grated
    For the icing:
    Juice of ½ lemon
    150g icing sugar

    METHOD

    Preheat the oven to 180°C/gas mark 4 and line a deep cake tin, 23cm in diameter. Sift the flour, baking powder and bicarbonate of soda into a large mixing bowl. Add the salt and nuts.

    Beat the eggs with the sugar in a separate bowl.

    Make a well in the centre of the dry ingredients and add the olive oil, juice, zest, and vanilla. Add the egg and sugar mixture and quickly mix to a smooth batter.

    Fold in the grated carrots. Spoon into the prepared cake tin and bake in the oven for 40–50 minutes. To test if it is cooked, insert a skewer in the centre — it should come out clean.

    Let the cake cool in the tin for 20 minutes, and then turn out onto a wire rack to cool completely.

    To make the icing: combine the lemon juice with the icing sugar, mix to a smooth, runny paste and drizzle over the cake.

    This cake will last for a few days if kept in a cool place. It also freezes well.

    Variation: for an aromatic version, add the crushed seeds of 3 cardamom pods (discard the husks).

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