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.

INGREDIENTS

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

METHOD

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.

Find  Ann Creber - Producer/Presenter of The Good Life on 3MDR