Carrot And Apple Cake

100 g/4 oz dark soft brown sugar
2 eggs
150 ml/1/4 pint polyunsaturated vegetable oil
75 g/3 oz self-raising unbleached white flour
100 g/4 oz plain wholemeal flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1 teaspoon mixed spice
/2 teaspoon ground ginger
1/2 teaspoon grated nutmeg
175 g/6 oz carrots, grated
dessert apple, peeled, cored and grated
50 g/2 oz sultanas
2 tablespoons apple juice

Preheat the oven to moderate (180 °C/350 °P, Gas Mark 4).

Beat together the sugar and eggs until creamy and frothy. Gradually beat in the oil.

Mix together the flours, baking powder, bicarbonate of soda and the spices. Stir into the egg mixture with the carrot, apple and sultanas. Add apple juice to give the mixture the consistency of a thick batter.

Pour into a greased and base-lined 18 cm/7 inch square cake tin. Bake in the oven for 50 minutes to 1 hour or until firm and risen. Cool on a wire rack. Cut into slices or squares, to serve.

MAKES 16 to 20 pieces

Variation

For contrasting colour and flavour, make a soft topping for the cake. Beat together 75 g/3 oz low- fat soft cheese and 100 ml/31/2 fl oz plain yogurt until smooth. Drizzle over the top of the cake