Carrot Cake

Ingredients

Gunk

1 cup decent olive oil

2½ cups brown sugar

4 large eggs

3 cups grated carrots (about 2-3 big carrots – cut to approx 20×4×4mm (foodprocessor!))

Brownstuff

3 teaspoons of ground cinnamon

¼ teaspoon of ground nutmeg

1 teaspoon of ground ginger

White Stuff

2½ cups plain flour

1 teaspoon of salt

2 level teaspoons of bicarbonate of soda

2 teaspoons of baking powder

Other Stuff

100g chopped walnuts

1 lemon (for the peel, not the juice)

Directions

Light the oven at 350°F, 180°C or Gas Mark 4, setting a shelf in the middle.
Mix and beat together the
• olive oil
• eggs
• brown sugar
…. making sure that there are no balls of brown sugar (the dark bits) left. This usually involves getting your hands in and getting sticky.
Next add this stuff, and mix it in:
• ground cinnamon
• ground ginger
• ground nutmeg
• salt
Mix the carrots into the brown gunk until it’s all pretty even.
Sieve into another bowl the:
• flour
• bicarbonate of soda
• baking powder
Mix the white stuff into the brown stuff.
Add the lemon rind and walnuts and give it all a final mix.
Pour into an 8” square tin, lined with greaseproof paper. Make it easier to peel out by rubbing butter onto the inside of the greaseproof paper.
Cook for 90 minutes, but check after 80 minutes that it isn’t burning. Let it cool before cutting.
If you have enjoyed this recipe, please let me know by leaving a comment below.