Tangy Carrot Cake

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 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

Recipe

• 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.