Succulent Carrot Cake

The carrot theme continues! I had heaps of grated carrot left over from baking that carrot bread the day before, so I did what I normally do with carrot. Make cake! The whole family loves it and as a mid-week treat, I don't usually frost it..keeping it a little more simple, healthy and most of all less messy when the children tuck in.

 
Carrot cake 

4 eggs
1cup rapeseed oil
2cups sugar
1,5cups wholegrain wheat flour
1cup ground almonds
2tsp bicarb. of soda
2tsp baking powder
pinch of salt
cinnamon to taste
3cups finely grated carrot

(normally I would add loads of chopped pecans, but this time I had none, so I substituted some of the flour for ground almonds instead.)

1. Preheat oven to 175degrees. Line a rectangular oven tray or two bread loaves with some parchment.
2. Whisk the eggs and sugar until pale. Continue whisking at a lower speed and slowly pour in the vegetable oil and then the grated carrot.
3. Mix the flour, ground almond, salt, cinnamon, soda and baking powder together in a bowl. (if using chopped nuts, add them to the dry ingredients at this point.)
4. Fold the flour mix into the batter and make sure to give it a thorough mix.
5. Pour the whole thing into the prepared tin and bake for 45-50mins, depending on the thickness of the cake. (if baking two higher loaves, they may need some extra time to bake. When a skewer comes out clean, the cake is done.)

The cake can be stored at room temperature for up to a week...though in our house, it gets eaten in a matter of days! (well, probably within 48hours!) :)



(1cup = 2,4dl)