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Nicky’s Recipe for the Month of May – Carrot Cake
May 21st, 2018
Carrot cake has a higher than usual magnesium content compared to most cakes, with the magnesium coming from the bananas and dried fruit in it. This mineral is often at low levels in our diet and yet vitally important for our mental health. Poor blood levels can be associated with anxiety and depression.
If you are concerned that your magnesium levels may be low you could consider a Hair Mineral Analysis test to find out. In the meantime, here’s the recipe I have chosen for this month of May!
Nicky Seabrook
BSc.Dip.IONmBANT CNHC
CARROT CAKE
Serves 8 – 10
Ingredients
8oz self raising flour
2 level tsp baking powder
4oz light brown sugar
2 ripe bananas
3oz sultanas
3oz chopped dried apricots
2 eggs beaten
100g butter
50ml sunflower oil
Preheat your oven to 180 degrees gas mark 4.
Grease an 8 x 12 inch or 9 x 9 inch tin and line with grease proof paper.
In a large bowl combine all the ingredients except the dried fruit and blend well using an electric whisk. Fold in the dried fruit and mix well.
Bake for 30 – 40 minutes and cool on a baking rack.
When cool, turn out of tin and peel off paper.
LEMON BUTTER ICING
150g icing sugar
75g butter
Grated rind of a lemon
2 tbsp lemon juice
Whisk all your icing ingredients together and carefully spread on top of your cake after it has cooled completely, and enjoy like we did recently at the WCHC on Victoria’s Birthday!!
