Carrot cakes with rose syrup and Greek yogurt recipe | Sainsbury`s Magazine

Ingredients

• 2 tbsp grapeseed oil, plus extra to grease
• 1 medium egg
• 65g granulated sugar
• 65g light brown soft sugar
• 95g plain flour
• ¼ tsp fine salt
• ½ tsp baking powder
• ½ tsp ground cinnamon
• pinch of ground nutmeg
• 1½ tbsp orange juice (about ½ orange)
• 90g carrots (1 small or ½ large), finely grated
• 35g walnuts, finely chopped
• Greek-style natural yogurt, to serve
• dried rose petals, to serve (optional)
• 30g granulated sugar
• 1 tbsp red wine (optional)
• ¼-½ tsp rose water, to taste