Always check the labels of the products you use.
Method
- 1
Bake. Heat oven to 180C/160C fan/gas 4. Oil plus line a 900g/2lb loaf tin using baking parchment.
- 2
Mix. Whip the butter and sugar till soft and creamy, next mix in the grated carrot and sultanas. Tip the eggs into the mix in little amounts.
- 3
Bake (2). Tip in the flour, cinnamon, baking powder plus most of the chopped nuts plus blend well. Tip the blend in the loaf tin, next bake for 50-55 mins or till a skewer pierced in the middle comes out clean.
- 4
Step 4. Leave till it is cold in the tin for 15 mins, next remove from the tin and go fully cold on a rack. Make the icing while that is happening.
- 5
Cool. Beat the butter in a big bowl till it is really soft, tip in the icing sugar and cinnamon, next beat till thick and creamy. Spread the icing on top, next scatter with a little more cinnamon and the leftover chopped nuts when the cake is cool.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low salt: 0.17 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 98 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
31.2 g per serving
62.4 % of the 50 g daily maximum · 124.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 393 kcal |
| Protein | 4.3 g |
| Carbohydrate | 56.9 g |
| of which sugars | 40.1 g |
| of which free sugars | 31.2 g |
| Fat | 17.8 g |
| of which saturates | 9.7 g |
| Fibre | 2.2 g |
| Salt | 0.17 g |
Protein per 100 kcal
1.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
