Oaty Carrot Cake

175g (6oz) soft brown sugar 1tsp bicarbonate of soda
175ml (6fl oz) sunflower oil 1tsp cinnamon
3 eggs beaten ½ tsp nutmeg
225g (8oz) carrots, grated
110g (4oz) raisins frosting:
50g (2oz) hazelnuts 225g (80z) curd cheese
110g (4oz) self-raising wholewheat 2tsp lemon juice
flour 25g (1oz) icing sugar
50g (2oz) Hamlyns Scottish Porridge Oats

Heat the oven to 180ºC/ 350ºF/ gas 4.

Place the sugar, oil and eggs in a bowl and mix together lightly. Stir in the carrots, raisins and hazelnuts. Mix together the flour, oats, bicarbonate of soda and spices. Add to the bowl, mixing lightly until evenly blended. Turn into a greased and base-lined 20cm/ 8 inch square tin. Bake for 35-40 minutes until firm to the touch. Turn out and cool on a wire rack.

Beat together the frosting ingredients and spread over the top of the cake. Serve cut into squares.

Nutritional Information:

Per Slice: 355 kcal, 1487 KJ, 7.1 g protein, 22.6 g fat, 32.6 g carbohydrate, 0.7 g soluble fibre, 1.2 g insoluble fibre.