Now, much as I am a fan of luscious carrot cakes topped with an inch-thick layer of sweet cream cheese, even I (yes, EVEN I!) recognise the need for restraint and for consuming something like that on a special occasion. So, this cake is a more subdued affair - repressed, even. A very British carrot cake, rather than the overblown version beloved by our American cousins. A simple blend of flour, sunflower oil, eggs, unrefined light brown sugar, grated carrot, orange zest and juice, raisins, cinnamon and nutmeg. Worthy, yes, but a good, relatively healthy (can a cake EVER be health food??) tasty bite, and perfect for our lunchboxes throughout the week. Just make sure you get the very best ingredients - organic, where possible - and the flavour will out.
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