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Carrot Cake


  • 185g plainflour
  • 2.5g cinnamon powder
  • 3.5g bicarbonate of soda
  • 1.5g baking powder
  • 205g caster sugar
  • 145g sunflower oil
  • 75g lightly beaten eggs
  • 3g salt
  • 240g grated carrot

Line a 9 inch by 4inch baking tray with baking parchment. Sift together the flour, cinnamon, bicarb and baking powder. Mix the sugar and the oil in a stand. Mix in half the eggs until incorparated, then add the remaining eggs Toss the carrots in 75g of the flour mixture (this will stop them sticking together when you add them to the batter) Add the remaining flour in 2 additions and then mix in the remaining carrots.

Bake at 160 degrees for 18mins until a skewer inserted into the cake comes out clean


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