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Carrot Cake

40-50 minutes

Ingredients:

  1. Blossom gluten-free baking flour         300g
  2. Baking powder                                     2 teaspoons
  3. Baking soda                                          1 teaspoon
  4. Mixed spices                                        3 teaspoons
  5. Salt                                                  ½ teaspoon
  6. Brown sugar                                      300g
  7. Cooking oil                                         240ml
  8. Eggs                                                   4
  9. Walnuts (optional)               250g
  10. Grated carrots                                   250g

Instructions:

  1.  Chop the nuts and roast them in an oven for 8 minutes or there is a sweet aroma. Allow cooling.

2. Preheat the oven to 170⁰C and line a 9” round baking tin with greaseproof paper.

3.  In a large bowl, whisk the sugar, oil, and eggs.

4. Into another bowl sift the flour, baking powder, baking soda, spices, and salt.

5. Fold in the carrots and nuts into the mixture.

6. Pour into the baking tin and bake for 40-50 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.

7. Allow to cool the cake to cool completely in the pan then turn onto a cooling rack.

8. Enjoy.