I know a glass of YV wine is always appreciated, but sometimes a cup of tea or coffee and a slice of home-made cake is just as satisfying! Especially when this cake is quickly and easily made and used as a major ingredient carrots, which are very reasonably priced at present.
2 cups SR flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 -1 teaspoon nutmeg
1/2 cup castor sugar
1 medium carrot, grated
1/3 cup vegetable oil or extra light olive oil
1 cup milk
Preheat oven to 180oC and line a 20cm cake tin with non-stick baking paper.
Sift all dry ingredients into a large mixing bowl. Make a well in the centre and stir in all wet ingredients. Mix lightly but thoroughly to form a sof batter.
Pour into the prepared cake tin and bake for 45-50 minutes or until a metal skewer comes out clean when inserted. Cool for about 10 minutes before carefully turning onto a wire rack.
It may be iced with a butter-cream icing but I find a sprinkle of castor or icing sugar and some spices is sufficient.
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