Easy Carrot Cake

Name: Easy Carrot Cake
Yield: 8 servings
Cuisine: British
Ingredients: 175 g light muscovado sugar; 175 ml Sunflower oil; 3 Lerge eggs lightly beaten; 140 g Grated Carrots (about 3 medium); 175 g Self-raising flour; 1 tsp bicarbonate of soda; 1 tsp Ground Cinnamon

Jay @cook_JSLondon

You will love this incredibly moist easy carrots cake .I originally developed this recipe using leftover carrot juice pulp.

Jay @cook_JSLondon

You will love this incredibly moist easy carrots cake .I originally developed this recipe using leftover carrot juice pulp.

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Ingredients

Prep,Bake1h

8 servings

175 glight muscovado sugar
175 mlSunflower oil
3Lerge eggs lightly beaten
140 gGrated Carrots (about 3 medium)
175 gSelf-raising flour
1 tspbicarbonate of soda
1 tspGround Cinnamon

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Steps

Prep,Bake1h

1

Heat the oven to 180C/fan160C/gas 4. Oil and line the base and sides of an 18cm square cake tin with baking parchment.
2

Tip 175g light muscovado sugar, 175ml sunflower oil and 3 large beaten eggs into a big mixing bowl. Lightly mix with a wooden spoon. Stir in 140g grated Carrots.
3

Sift 175g self-raising flour, 1 tsp bicarbonate of soda, 1 tsp ground cinnamon into the bowl. Mix everything together, the mixture will be soft and almost runny.
4

Pour the mixture into the prepared tin and bake for 40-45 mins or until it feels firm and springy when you press it in the centre.
5

Cool in the tin for 5 mins, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point if you want to serve it at a later date.)