Tangy Carrot Cake

carrot cake with a tangy taste

• Ready In: 1 hr
• Serves: 12

Ingredients

• 90  g caster sugar
• 3  eggs
• 180  g unbleached flour
• 1  teaspoon baking soda
• 1⁄8 teaspoon ground cinnamon
• 1⁄2 cup extra virgin olive oil
• 150  g carrots
• 60  g  almonds, chopped
• 30  g dried cranberries
• 1  teaspoon lemon zest

Directions

1. Shred the carrot and squeezed out excess carrot juice.
2. Sift flour and salt together.
3. Whisk eggs and sugar together (about 20-30 minutes) until the mixture is light, thick and fluffy and the whisk leaves a marked ribbon-like trail behind.
4. Add the sifted dry ingredients and olive oil half at a time. Mix well each time.
5. Add shredded carrot, dried cranberries and lemon zest. Fold gently.
6. Pour the mixture in a 20 cm baking tray lined with baking paper.
7. Bake in a preheated oven at 150ºC for 15 minutes, 15 minutes at 125ºC.
8. Let it cool and serve.