If you don’t have a food processor, finely grate the carrot and zest of 1 orange, mash the banana, and finely chop the apricots, grapes and walnuts, before mixing with the rest of the cake ingredients.
Eat Yourself Healthy
By Jamie Oliver
11 mins
Not Too Tricky
serves 4
About the recipe
I’ve reimagined the nostalgic flavours of carrot cake in these tasty and quick microwave cups.
Ingredients
olive oil
100g carrot
1 small ripe banana (80g)
30g dried apricots
1 ball of stem ginger in syrup
30g walnut halves
100g wholemeal self-raising flour
1 teaspoon mixed spice
1 medium free-range egg
80g Greek yoghurt, plus extra to serve
4 oranges
Method
- Grease four heatproof teacups or shallow mugs with a little olive oil.
- Wash the carrot and snap into a food processor. Add the peeled banana, apricots, ginger, walnuts, flour, spice, egg and yoghurt. Finely grate in the zest and squeeze in the juice from 1 orange, and pulse until just combined.
- Divide the mixture between the cups and microwave for 3 minutes on high (800W). Meanwhile, peel and segment or slice the remaining oranges.
- Leave the cakes to stand for 1 minute, drizzle over a little stem ginger syrup, then turn out and serve with the orange segments, a dollop of yoghurt and an extra drizzle of syrup, if you like. Enjoy!
Divide up 4 orange segments between the teacups, pushing them into the mixture to make sure they’re fully submerged.
- The day before, decant the mixture into teacups and leave covered in the fridge overnight, so you can cook them to order.
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