Ingredients for 6 people

225 g grated carrots, that is 3 or 4 large carrots
1 sachet of baking powder
1 teaspoon of nutmeg
1 teaspoon of cinnamon
1.5 teaspoons of liquid vanilla extract
90 g chopped walnuts
190 g plain flour
190 g sugar
135 g vegetable oil
3 eggs

Here are the steps for a moist and fragrant carrot cake!

  1. Preheat the oven: Set your oven to 180°C (gas mark 6). Butter and flour a loaf tin, or line it with baking paper to make turning out easier.
  2. Prepare the carrots: Finely grate the carrots to obtain 225 g, that is about 3 to 4 large carrots. Set aside.
  3. Combine the dry ingredients: In a large bowl, sift the flour with the baking powder. Add the nutmeg, the cinnamon and a pinch of salt, then mix well.
  4. Prepare the base of the cake: In another bowl, whisk the eggs with the sugar until the mixture is light and foaming. Fold in the vanilla extract and the oil, then mix until the texture is thoroughly even.
  5. Fold in the dry ingredients: Add the flour and spice mixture to the wet ingredients, then fold gently with a spatula or a whisk until the batter is smooth.
  6. Add the carrots and the walnuts: Fold the grated carrots and the chopped walnuts into the batter. Mix until the ingredients are evenly spread through.
  7. Baking: Pour the batter into the prepared tin, then bake for about 40 to 50 minutes. Check it is done by inserting the blade of a knife into the centre of the cake: it should come out clean.
  8. Leave to cool: Take the cake out of the oven and leave it to cool for a few minutes in the tin before turning it out onto a rack.
  9. Enjoy: Once it is thoroughly cool, your carrot cake is ready to be enjoyed, plain or with an icing if you wish!

Enjoy! 😊