British Spiced Carrot and Orange Cake

Shopping list

• 250 g self-raising flour

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• 2 tsp ground cinnamon

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• 1 tsp ground ginger

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• 0.5 tsp bicarbonate of soda

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• 150 g light brown soft sugar

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• 200 g carrots — peeled and finely grated

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• 1 piece orange — zest and juice

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• 120 ml sunflower oil

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• 150 ml unsweetened almond milk — or other plant milk

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• 50 g walnuts — chopped, optional

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Step by step

1. 1

   Preheat your oven to 180°C (fan 160°C) and line a 20 cm square tin with baking parchment.

2. 2

   In a large bowl, whisk together the flour, cinnamon, ginger, bicarbonate of soda and sugar.

3. 3

   In a separate jug, combine the orange zest, orange juice, sunflower oil and almond milk.

4. 4

   Pour the wet ingredients into the dry and stir until just combined. Fold in the grated carrot and walnuts (if using).

5. 5

   Pour the batter into the prepared tin and smooth the top.

6. 6

   Bake for 30– 35 minutes, until a skewer inserted into the centre comes out clean.

7. 7

   Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before slicing.