So my mate Roxy says this is the easiest ever carrot cake. Sally Gordon’s recipe. Roxy’s a pretty good cook/ baker to be fair, but it does seem pretty straight forward. I’m about to put it to the test. Rox uses rice bran oil and also spelt flour but says all wholemeal flour works too. Icing is philly cheese, lemon rind, a bit of room temp butter and a bit of icing sugar. There! Simple!
2 cups flour (1 plain, 1 wholemeal)
2 cups sugar (can use brown)
2 teaspoons baking soda
2 teaspoons cinnamon
3 cups grated carrots
Pinch of salt
1 1/2 cups oil (veg/ olive/ rice bran I think all fine here)
1 tablespoon vanilla essence
1- 1 1/2 cups chopped walnuts (your choice)
1 tablespoon sunflower seeds (optional)
Preheat an oven to 180C. Grease and flour a 22cm cake tin and set it aside..
Sift the dry ingredients together 3 times and transfer to the mixing bowl of an electric mixer. Slowly add in the oil then beat for 8-10 minutes.
Add the eggs one at a time until just incorporated, then stir in the vanilla essence and fold in the carrots and nuts (and sunflower seeds if you are using them).
Pour the cake mix into your prepared tin and place in the oven. Bake for around 50 minutes or until a skewer comes out dry when tested.
When cooked, gently remove the cake from the tin and leave to cool on a wire rack. Ice when completely cold.