Carrot cake Italian style
Ingredients:
200gr (½cup-3.5oz) flour
400gr (1.75cup-14oz) brown sugar
4 eggs
350ml (12oz) vegetable oil
400gr (1.75cup-14oz) carrots, grated
275gr (1.2cup-9.6oz) nuts, crushed
16gr (3½tsp) baking powder
1tsp cinnamon powder
½tsp nutmeg
1 pinch salt
oil to grease the tin
Sift together flour, baking powder, cinnamon, nutmeg and salt. In a large bowl whisk eggs with sugar then add oil. Pour in flour mixture, then carrots and nuts. Grease a 18cm (8inch) square cake tin (a rectangular one will be perfect as well), then spoon in the mixture and bake at 170°C (325°F - gas mark 3) for an hour. Cool down in the tin first and then on a wirerack. Wrap the cake with tin wrap and leave to rest for a day before serving.