Carrot and chestnut cake

I got a bit over-excited in a deli and bought some chestnut spread. Since then I’ve been racking my brains about what on earth to do with it. I used half of it for frozen yoghurt, but honestly? It wasn’t good. So I really didn’t want to waste the other half. It was a bit risky, getting inventive with whatever I could find in the cupboard at the time, but I think it paid off, and the chestnut spread gave the cake a lovely moist, slightly richer taste without making it too sweet. A success!



  • 225g self-raising flour
  • 2 tsp baking powder
  • 2 tbsp chestnut spread
  • 120g carrots, grated
  • 100g mixed fruit and nuts
  • 50g light brown sugar
  • 2 medium eggs, lightly beaten
  • 50g butter, softened

Method – Incredibly simple

  1. Preheat the oven to 180°C. Grease and line a standard loaf tin.
  2. Put all the ingredients into a large mixing bowl.Image
  3. Mix it all up really, really well until you have a lovely smooth batter, then pour it into the loaf tin.Image
  4. Bake in the oven for 40-50 minutes, until it’s golden brown or a skewer comes out of the cake clean.ImageAnd that’s it! Incredibly simple. If you don’t have chestnut spread, maybe put in a teaspoon of cinnamon, a teaspoon of ginger, and an extra 30g of butter in instead.

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