Enjoy a slice of the Swiss Alps with The Lodge's Carrot Cake!
Make sure you share a photo of your creation #thelodgeverbier #foodiefriday
Carrot Cake
INGREDIENTS
200g Carrots (peeled and grated)
175g Brown sugar
150ml Olive oil
2 Eggs
190g Wholemeal flour
10g Baking powder
1tbsp Mixed cake spice
1tsp Bicarbonate of soda
80g Pecans or walnuts
135g Sultanas
Zest of lemon
METHOD
- Pre-heat the oven to 185°C
- Using a paddle attachment on your kitchen aid (or using a whisk and mixing bowl) whisk together the sugar and oil until smooth then add eggs one at a time making sure they are fully incorporated
- Separately sift together the flour, baking powder, bicarbonate of soda and cake spice then add this to the sugar and egg mix on a low speed until fully incorporated
- Roughly chop the nuts, then add along with all the other ingredients and carefully fold into the mixture
- Pour the mixture into a loaf tin (22cm x 12cm x 6cm) and cook in the pre-heated oven for 35-40 minutes
- Check to see if the cake is cooked using a skewer. If it comes out cleanly it's ready
- Leave to cool on a cooling rack and enjoy