Far be it from me to not try and sneak extra veggies into the kids snack food [insert evil laugh here].
- 300g Brown Sugar
- 3 Eggs <—- an extravegance during the war…. still looking for a working carrot cake, ww2 style
- 300ml Sunflower Oil
- 300g Plain Flour
- 1 tsp Bicarbonate of Soda
- 1 tsp Baking Powder
- 1 tsp Ground Cinnamon, plus extra to decorate
- ½ tsp Ground Ginger
- ½ tsp Salt
- ¼ tsp Vanilla Extract
- 300g Carrots, grated
- 100g Shelled Walnuts, chopped
- Preheat the oven to 170°C (325°F) Gas 3.
- Put the sugar, eggs and oil in a bowl and beat until all the ingredients are well incorporated (don’t worry if the mixture looks slightly split). Slowly add the flour, bicarbonate of soda, baking powder, cinnamon, ginger, salt and vanilla extract and continue to beat until well mixed.
- Stir in the grated carrots and walnuts by hand until they are all evenly dispersed. Pour the mixture into the prepared cake tins and smooth over with a palette knife. Bake in the preheated oven for 20–25 minutes, or until golden brown and the sponge bounces back when touched.
- This cake is great topped with mock cream and some extra walnuts sprinkled on the top.