‘ don’t be afraid to take a whisk’

I am trying to keep myself busy whilst I am off work. Cake is a big hit in our home so I wanted to try something different rather then the usual banana cake I make, or sponge.

I decided to try carrot cake, I had never made this before and I can say myself it didn’t last very long before it all disappeared.

Let’s start with what we need:

• 350 grams of self raising flour

•325 grams of soft brown sugar

• 2 teaspoons of cinnamon

•250 grams grated carrots ( TIP- buy pre grated I didn’t and had to stand and grate by hand)

•75 grams of chopped walnuts

•3 medium eggs

•4 tablespoons of milk

• splash of olive oil

• bowls for mixing x2 •tin for your cake •scales

Let’s start baking:

Preheat your oven to 180 degrees, whilst this is warming up, find your chosen tin and line it with grease proof paper.

*TIP- I use the tins that have the spring loaded side

Mix together the flour, sugar, cinnamon and grated carrots in a large bowl, adding in the walnuts too

In a different bowl| jug mix together the eggs, olive oil and milk

Slowly mix and combine all the ingredients together.

*TIP- add the wet ingredients gradually into the dry mixture. Ensuring all is mixed well

Now your ready to pour your mixture into your tin and cook for 1 hour or u til golden brown.

*TIP- when checking to see if cooked use a skewer or knife to stab the middle of the cake. If wet mixture is still visible it needs more time

I added walnuts onto the top of my cake to add some detail.

I recently found out that cake can be frozen for up to 3 months if stored and wrapped correctly. Also making sure that it is un decorated and cooled down before placing in the freezer.

Happy Baking!