Tangy Carrot Cake

Ingredients

• 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

Directions

1. 1

   Shred the carrot and squeezed out excess carrot juice.

2. 2

   Sift flour and salt together.

3. 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. 4

   Add the sifted dry ingredients and olive oil half at a time. Mix well each time.

5. 5

   Add shredded carrot, dried cranberries and lemon zest. Fold gently.

6. 6

   Pour the mixture in a 20 cm baking tray lined with baking paper.

7. 7

   Bake in a preheated oven at 150ºC for 15 minutes, 15 minutes at 125ºC.

8. 8

   Let it cool and serve.