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An easy to make cake that needs no more than a 20 minute preparation and no more than 50 minutes in the over to bake.
What you need
• 3 eggs
• 3/4 cup (150 grams) oil
• 1 cup (200 grams) sugar
• Zest from one lemon
• 2 tbs. lemon juice
• 4 medium size carrots, peeled and grated
• 1/2 tsp. ground cinnamon
• 1/8 tsp. nutmeg (optional)
• 1/2 cup ground almonds
• 11/2 cup (210 grams) flour
• 1 tsp. baking powder
• 1 tsp. bicarbonate of soda
• 1/8 tbs salt
Optional for glazing
• Lemon zest
• 2 tbs. lemon juice
• 2 tbs. water
• 100 grams powdered sugar
What to do
• Heat over to 180° C (356° F) and oil pan
• In a bowl beat two eggs well, add the oil, sugar, lemon zest, and lemon juice and beat more, add carrots cinnamon and nutmeg and mix
• In a separate bowl mix flour, baking powder, almonds bicarbonate of soda
• Combine both bowls to one, mixing well to create a dough, place in pan
• Bake for 40-50 minutes until baked through then let the cake cool outside the over
• Now mix all glazing ingredients and glaze using a spoon, let it settle before serving.
The cake can be kept in the freezer for up to three months