Carrot Cake
WATCH CLODAGH MAKE THIS ON HER IGTV HERE
Makes 1 cake
INGREDIENTS:
3 eggs
140ml/5floz vegetable oil, plus extra for greasing
220g/7oz light brown sugar
1 tsp ground cinnamon
1 tsp freshly grated nutmeg
360g/12oz grated carrots, (grated weight)
100g/3½oz golden raisins
100g/3½oz walnuts, chopped
200g/7oz self-raising flour
½ tsp bicarbonate of soda
METHOD:
1. Preheat the oven to 180°C/350°F/Gas mark 4 and oil and line a 13 x 23cm loaf tin with greaseproof paper.
2. Beat the eggs in a large bowl, then add the oil, brown sugar, cinnamon, nutmeg, grated carrot, raisins and chopped walnuts.
3. Sift in the rest of the dry ingredients and bring the mixture together using a wooden or large metal spoon until well combined. Pour the mixture into the prepared loaf tin, smooth the surface and bake in the oven for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. If you’re using a ceramic baking dish then you’ll need to add 15 minutes to the cooking time.
4. Remove from the oven and allow the cake to cool in the tin for about five minutes before removing. Cool completely on a wire rack before serving.
