About this recipe:My tip for this cake is to soak the sultanas (and carrot if you like) in cold tea overnight if you can do this it keeps the cake nice and moist. Otherwise add something like apple sauce/chopped tinned prunes/ pineapple to the mix. I guess you can play around with ingredients as you wish – some recipes I found suggest using apple sauce instead of sugar or some half splenda half sugar to cut the sugar content down. Others suggest a tin of pineapple (crushed) to keep cake moist.
I have made that many carrot cakes i have lost count but was looking for something fat free, this recipe is an absolute disaster, the method isn't fully explained and there is no oven temperature, the cake came out of the oven way to heavy to rise becauase there are too may ingredients weighing it down. Nuts, cherries, weetabix,seeds, coconut ???????????? none of them are necessary apart fom maybe a few chopped walnuts, mine went straight in the bin o - 21 Aug 2011
I made this twice. Love it as a low fat alternative although I didn't ice mine to stay healthy. Made sure I left it on a lower heat 150 for 1.5 hours so it wasn't soggy in the middle. Will be making it again & varying ingredients according to what I have in the cupboard. Great tea time treat. - 26 May 2015