Friday favourites

Carrot cake

This is the best carrot cake recipe I know.
 It's a large cake; you'll need at least a 20 cm square pan, or a large deepish slice tin.
It's dairy-free, too.


Preheat oven to 180C, grease your pan, cut baking paper to fit the bottom.

Ingredients
2 large eggs (60 g)
1/2 cup oil (I use canola)
3/4 cup raw sugar
2 cups (about 300 g) grated carrot
 1/2 cup chopped walnuts
1 + 3/4 cups SR flour
1/2 teasp bicarb. soda
1/4 teasp each of cinnamon and nutmeg

 Method
Prepare carrots & walnuts - a food processor is faster than grating the carrots. Walnuts can be placed in a plastic bag and crushed with something heavy - rolling pin, chopping board.
Beat eggs, sugar and oil until light in colour
Mix in carrot and walnuts, then stir in flour (sifted with soda and spices) stirring only until combined.
Pour into tin, bake 30-45 mins, or until a knife inserted in the middle come out clean.(Who remembers when Mum used a straw to test cakes??)

When cold, ice with white icing, sprinkle with cinnamon or nutmeg. The icing would be nicer with a teaspoon or so of butter, but then it wouldn't be dairy-free, would it? Your choice. Lemon juice is good for mixing the icing, too...