Addictively Delicious Carrot Cake Recipe

This carrot cake recipe is absolutely delicious, and very easy to make. If I have no carrots, I sometimes substitute the cup of carrot with 1 cup of diced pear or apple. I once served this in slices, alongside a scoop of vanilla icecream, which was divine. I have used both round and loaf -style tins to make this cake. This recipe is by and large taken from Alison Holst's cookbook "Meals without Meat."

• Ready In: 55 mins
• Serves: 8-10
• Yields: 1 cake

Ingredients

• 2  eggs
• 1  cup raw sugar
• 1  cup  oil or 1  cup  soft butter
• 1  teaspoon cinnamon
• 1  teaspoon mixed spice
• 1  pinch salt
• 2  cups  grated carrots
• 1  teaspoon baking soda
• 1 1⁄2 cups whole wheat flour

Directions

1. Preheat your oven to 180°C.
2. In a medium-sized bowl, combine eggs, sugar and oil.
3. Beat until well combined and light in colour.
4. Stir in the cinnamon, mixed spice, salt, and grated carrot.
5. Empty the flour and baking soda into a separate bowl and mix well.
6. Empty the flour and baking soda mix to the bowl of wet ingredients, and mix until all the flour is dampened.
7. Lightly grease the bottom of a 23cm round, 22cm square, or general breadloaf tin.
8. Pour or spoon in the mixture.
9. Bake at 180C for 45 minutes, or until the center springs back when pushed, a skewer inserted in the center comes our clean, and the sides of the cake begin to pull away from the tin.
10. Leave to cool for 5 minutes in the tin, then invert onto a wire rack.
11. For a pudding-style dessert, serve with icecream.
12. For general 'cake' use, ice with lemon butter icing (made by mixing 1 1/2 cups icing sugar with 25g soft butter, 1-2 tablespoons lemon juice, and 1/2 or 1 teaspoon lemon zest.).
13. Serve!