Cook: 40 minutes

I have added rosewater to this fruit and vegetable-packed cake, but be careful to use it sparingly as it is one of those flavours where less is more. The pink glaze is a natural combination of pomegranate juice and icing sugar. It’s straightforward to make but pretty enough this recipe for any tea or family gathering.

Method:

Topics:

Ingredients

Name: Carrot, pomegranate and rose drizzle loaf
Prep time: 15 min
Cook time: 40 min
Ingredients: 200g self-raising flour 100g golden caster sugar 140g butter or non dairy margarine 1½ tsp baking powder 3 large eggs ½ tsp rose water 150ml non-dairy coconut yoghurt 100g grated carrot, roughly 1 carrot 40g roughly chopped pistachios Glaze 1 pomegranate, seeds plus approximately 2 tbsp juice 150g icing sugar, sifted 2 tbsp pistachio nuts, roughly chopped

200g self-raising flour

100g golden caster sugar

140g butter or non dairy margarine

1½ tsp baking powder

3 large eggs

½ tsp rose water

150ml non-dairy coconut yoghurt

100g grated carrot, roughly 1 carrot

40g roughly chopped pistachios

Glaze

1 pomegranate, seeds plus approximately 2 tbsp juice

150g icing sugar, sifted

2 tbsp pistachio nuts, roughly chopped