ROZ'S CARROT CAKE
Posted On: 2018-03-04 10:00:33
215ml olive oil
250g coconut sugar
4 eggs, beaten
250 grams flour
2 teaspoon baking soda
2 teaspoon baking powder
2 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom
1 teaspoon salt
125 grams walnuts, roughly chopped
500 grams carrots, finely grated
Pumpkin seeds & walnuts for decorating
Preheat oven to 180ºC & line a 23cm round cake tin with baking paper.
In a bowl whisk together the olive oil, sugar & eggs until well combined.
In a second bowl combine the flour & the other dry ingredients.
Make a well in the centre. Add the egg & oil mixture & stir through until well combined.
Add the walnuts & carrots. Mix again.
Pour the mixture into the cake tin & arrange the pumpkin seed & walnuts over the top.
Bake for about 1 hour 20mins, until a skewer inserted into the middle comes out clean.
Allow the cake to cool in the tin before turning it out onto a cake rack.
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