Ingredients
Moist carrot cake loaf
Crumble topping
Method
1.Preheat oven to 180°C. Grease and flour a deep (6cm) 23cm x 13cm loaf tin or 20cm round cake tin. Line with baking paper.
2.Mix the dry ingredients in a large bowl. Add the carrots and toss to coat in the dry ingredients.
3.In a small saucepan, gently melt the butter and honey until just warm.
4.With an electric beater, beat together the yoghurt and eggs, then pour in butter and honey and beat until well combined.
5.Fold the wet ingredients and raisins into the dry mix until just combined.
6.Scrape into the prepared tin. Using the back of a spoon, gently smooth the top, making a small dip along the centre line so that when it rises, it rises flat.
7.For the crumble topping, rub the butter into the sugar and flour until it resembles coarse breadcrumbs. Add the chopped seeds and sprinkle the mixture over the cake batter, pressing in slightly.
8.Bake for 45-55 minutes or until a skewer inserted comes out clean.
9.Remove from the oven and leave to cool for 20 minutes before gently turning out onto a wire rack to cool completely.
10.Slice when cool.
Note
- Makes 1 x 23cm loaf cake. – Use a mix of carrot and courgette for this cake if you’ve got a lot of courgettes to use up. – Use a tea towel to squeeze some of the juice from the grated courgettes as they can make for a too-wet cake if you don’t.
