Carrot rock cakes recipe

In Spain, a typical breakfast often involves cake, and I have to say I’m a fan. These little Carrot rock cakes are perfect to grab early morning before training. More nutritious than a traditional rock cake, crisp on the outside, gooey in the middle, and packed with low-GI carbohydrate, omega-3 essential fatty acids and antioxidants. A great start to any day!

Prep:10mins

Cook: 20mins

Makes: 20-24 cakes

Ingredients: 60g walnuts, chopped • 1 large egg • 60g butter • 30g soft brown or coconut sugar • 90g runny honey • 100g jumbo porridge oats • 100g carrots, finely grated • 60g raisins • 60g dried apricots, chopped • 60g dates, chopped • ½ tsp ground nutmeg • ½ tsp ground cinnamon • 100g self-raising wholemeal flour • Pinch of salt • ½ tsp bicarbonate of soda

Method

1. Preheat the oven to 180°C/gas mark 4. Lightly grease two baking trays with a little butter. Squeeze out carrots in a sieve. Place the egg, butter, sugar and honey in a large bowl and beat until smooth and creamy.

2. Stir in the oats, carrots, raisins, apricots, dates, walnuts and spices. Add the flour, salt and bicarbonate of soda and combine to make a soft dough-like consistency. Form little mounds with a dessert spoon on the baking trays, leaving space between each for the mixture to spread.

3. Bake for 15-20mins until golden. Leave to cool and crisp up.

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Nutritionist and keen amateur athlete Kate Percy set up the #GoFaster campaign in 2009, and now has a website (gofasterfood.com), several books and a new range of Go Bites – all-natural energy balls.

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The 220 Triathlon team is made up of vastly experienced athletes, sports journalists, kit reviewers and coaches. In short, what we don't know about multisport frankly isn't worth knowing! Saying that, we love expanding our sporting knowledge and increasing our expertise in this phenomenal sport.