Easy to make, full of flavour and nutritious ingredients, this stunning cake is great with tea or serve as a dessert. I add Sri Lankan cashew nuts and herbs.

3 cups grated fresh carrot

1 cup oats

1 1/2 cups ground oats

1 cup honey

1 cup yogurt

2 eggs

3/4 cup olive oil

1/2 chopped cashew nuts

1/2 cup mix seeds and nuts (pumpkin seeds, sunflower seeds, crushed almonds)

1/2 cup sultanas and dry cranberries

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp cardamom

Heat the oven to 180*

In a bowl mix together the yogurt, honey, eggs and oil

In a separate bowl mix together the carrots, oats, cashew nuts, dry fruits, herbs and baking ingredients

Combine both mixtures togethers

Bake in a lined cake tin (22 x 6 cm) for 30 minutes in a hot oven, 180*

Then reduce the heat to 170* and bake for a further 10 to 15 minutes