- 175g/6oz light muscavado sugar
- 3 large egg-whites
- 60ml/ cold-pressed, extra-virgin olive oil
- 60ml soya milk
- 200g/7oz wholemeal self-raising flour
- 1 tbsp ground mixed spice
- 1 tsp bicarbonate of soda
- 200g/7oz carrots, peeled, coarsely grated
- 80g/3oz pecan nuts, roughly chopped
- 1 lemon, zest only
- 110g/4oz raisins (Sun-Maid are best!)
2. Whisk the egg whites first so they form peaks. Then add the sugar, soya milk and olive oil and mix for 3-4 minutes until the mixture is smooth.
3. Sift the the flour, mixed spice and bicarbonate of soda into the bowl, tipping in the grains left in the sieve. Stir in gently.
4. Fold the grated carrot, pecan nuts, lemon zest and raisins into the mixture.
5. Spoon the mixture into the cake mould - if you tip it, the consistency will move really slowly, like a B-movie slime monster.
6. Smooth the surface with a spatula.
7. Bake on the centre shelf of the oven for 35-40 minutes (fan ovens need a bit less). It will have risen satisfyingly and feel firm and springy to the touch when lightly pressed in the centre; if not, cook for a little longer before testing again.
8. When ready, cool the cake down until you can peel the silicon mould away from the cake and let it finish cooling.
9. Then ice! And EAT!