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
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
Electric slicer for paper-thin charcuterie, cheese, vegetables
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
Electric slicer for paper-thin charcuterie, cheese, vegetables
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Preheat your oven to 180°C. In a medium-sized bowl, combine eggs, sugar and oil. Beat until well combined and light in colour. Stir in the cinnamon, mixed spice, salt, and grated carrot. Empty the flour and baking soda into a separate bowl and mix well. Empty the flour and baking soda mix to the bowl of wet ingredients, and mix until all the flour is dampened. Lightly grease the bottom of a 23cm round, 22cm square, or general breadloaf tin. Pour or spoon in the mixture. 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. Leave to cool for 5 minutes in the tin, then invert onto a wire rack. For a pudding-style dessert, serve with icecream. 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.). Serve!