Carrot cake
Tip You can frost the cooled cake. Simply mix 200g soft cream cheese with 80g icing sugar, add some grated lemon zest and spread on the cake.
- Contains Eggs
Ingredients
- 3 eggs
- 4oz demerara sugar
- 3fl. oz vegetable oil
- 7oz plain flour
- 2 teaspoons baking powder
- 1 teaspoon dried cinnamon
- Pinch salt
- All the pulp from one Carrot, Orange && Ginger juice (approx. 300-350 g
- 1oz chopped walnuts
Instructions
Step 1
Preheat oven to 170°C. Line the base and sides of a 20 cm circular cake tin with baking parchment.
Step 2
Place the eggs and sugar in the bowl of an electric mixer. Whisk for 5 minutes or until thick and tripled in volume, then whisk in the oil.
Step 3
Sieve the flour, baking powder, cinnamon and salt in a large bowl. Add the carrot, orange and ginger juice pulp and walnuts, and mix to combine. Pour the mixture into the egg mixture and gently mix until just combined.
Step 4
Spread the batter into prepared cake tin. Bake for 45 minutes, or until cooked when tested with a skewer. Set aside to cool completely.