Carrots are rich in beta-carotene which is converted to vitamin A in the body. Making this cake extra nutritious!
125g melted unsalted butter
175g self-raising flour
2 tsp ground cinnamon
½ tsp mixed spice
4 tbsp agave nectar
1 large carrot
Set your oven to 150 degrees (fan).
Lightly whisk 2 eggs in a bowl, then add your agave nectar and melted butter and mix.
Add your spices to the mix and sift in your flour, gently mix until combined into a dough consistency.
Chop the ends off your carrot and wash (no need to peel), and grate on the fine side of your grater. Once you have grated it all, get some kitchen towels and squeeze out as much water as possible.
Add the grated carrot and sultanas (if below 1 year finely chop your sultanas) to your dough and mix until combined.
Butter or line a loaf tin and add your mixture in, smooth the top with the back of a spoon.
Bake for 25 minutes, then place some foil on top and leave for a further 15 minutes, remove from the oven and use a skewer or knife to check the inside is cooked, if it comes out clean it is ready. Leave to cool below removing from the tin and slicing.