INGREDIENTS
140g plain flour
¼ tsp baking powder
¼ tsp bicarbonate of soda
Pinch of salt
5 heaped tbsp ground almonds or walnuts
2 organic free-range eggs
225g fairtrade light brown muscovado sugar
180ml light olive oil
180ml orange juice (equivalent to about 1½ oranges)
Zest of 1½ oranges
Juice of ½ lemon
1 tsp vanilla extract
300g carrots, peeled and finely grated
For the icing:
Juice of ½ lemon
150g icing sugar
METHOD
Preheat the oven to 180°C/gas mark 4 and line a deep cake tin, 23cm in diameter. Sift the flour, baking powder and bicarbonate of soda into a large mixing bowl. Add the salt and nuts.
Beat the eggs with the sugar in a separate bowl.
Make a well in the centre of the dry ingredients and add the olive oil, juice, zest, and vanilla. Add the egg and sugar mixture and quickly mix to a smooth batter.
Fold in the grated carrots. Spoon into the prepared cake tin and bake in the oven for 40–50 minutes. To test if it is cooked, insert a skewer in the centre — it should come out clean.
Let the cake cool in the tin for 20 minutes, and then turn out onto a wire rack to cool completely.
To make the icing: combine the lemon juice with the icing sugar, mix to a smooth, runny paste and drizzle over the cake.
This cake will last for a few days if kept in a cool place. It also freezes well.
Variation: for an aromatic version, add the crushed seeds of 3 cardamom pods (discard the husks).
