Carrot & fig cake

18 Oct


Preparation time: 40 minutes
Cooking time: 1 hour 20 minutes
Total time: 2 hours

Serves: 12

Cost per large portion £0.51


  • 6-8 Figs
  • 300g plain flour
  • 2 tsp cinnamon
  • 1 tsp baking powdery
  • ½ tsp bicarbonate of soda
  • 200g soft brown sugar
  • 4 eggs
  • 250ml oil
  • 1 orange , zested
  • 1 lemon , zested
  • 200g carrots , finely grated
  • 150g walnuts , chopped
  • Directions:

    Slice the figs thinly in circles and arrange on your cartouche. Place the cartouche with the figs on the detachable base of your baking tin and put in the freezer to set for half an hour.
    Heat the oven to 150C/fan 130C/gas 2. Line a 20cm, 10cm deep cake tin. Sift the flour, cinnamon, baking powder and bicarbonate of soda together and stir in the sugar. Beat the eggs with the oil and citrus zests. Stir in the carrots and fold everything into the flour mixture. Fold in the walnuts. Spoon the mixture into the tin on-top of the figs and bake for 1 hour 20 minutes or until a skewer comes out clean. Cool.

    I served my cake with plain low fat yoghurt mixed with a teaspoon of sugar, lemon juice and lemon zest. Traditionally you would make a cream cheese and lime zest frosting for a carrot cake but there is no need with the figs on top. Plus it’s a slightly healthier option, c’est la vie.



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