Carrot Cake
Ingredients
250 ml sunflower oil
4 large eggs
225 g light brown sugar
200 g grated carrots
300 g self-raising flour
2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
75 g walnuts, shelled and chopped
Method
Preheat the oven to 180°C. Grease a round cake tin and line the base with baking paper.
In a large bowl, combine all the ingredients for the cake mixture. Spoon the mixture in your cake tin.
Put the cake in the oven and bake for about 35 minutes, or until golden brown, risen, and shrinking away from the sides of the tin. Transfer to a wire rack to cool.
I do not like the traditional icings (cream cheease, butter etc) so I make a sugar icing with icing sugar and orange water.
Spread the thick icing on the cake and decorate with marzipan carrots.
Note: this recipe is based on Mary Berry’s carrot cake recipe
