Deliciously moist and easy to make you will soon be rustling this up for every family occasion.
- Time 95 Mins
- Feeds 10 People
- Level Intermediate
175g PURE SPREAD
225g UNREFINED CASTER SUGAR
2 ORGANIC EGGS
225g SELF RAISING FLOUR
1tsp MIXED SPICE
225g CARROTS, PEELED AND GRATED
50g WALNUTS, CHOPPED
2 CUBES BROWN SUGAR, CRUSHED
1-2 tsp APRICOT JAM, MELTED
Preheat the oven to 180°C/gas mark 4. Grease a 1.2L loaf tin with Pure spread and line with baking parchment.
Cream the Pure spread and sugar until soft. Beat in the eggs, in small quantities at a time. Fold the flour and mixed spice into the creamed mixture with a metal spoon and stir in the carrots and nuts. Spoon into the prepared tin. Bake for 1 ¼ hours until cooked right through.
Brush the top with the apricot jam and scatter over the crushed sugar 10 minutes before the end of baking time.
Tips: The loaf can be frozen if sliced and interleaved with baking parchment before freezing. This will allow individual slices to be defrosted as required. The cake will store for 2 months in a freezer.