Carrot Cake
Image: Supplied/Nasiha Norat
2 eggs
1 cup sugar
½ cup oil
1½ cups carrot, grated
2 tbs fresh orange juice
½ cup chopped walnuts/pecans
1¼ cups flour
2 tsp baking powder
½ tsp salt
½ tsp cinnamon
½ tsp nutmeg
Cream together the eggs and sugar until pale. Add the oil and mix well. Gently mix in the carrots, orange juice and nuts.
Fold in the rest of the dry ingredients. Do not over mix. The mixture might bubble slightly and that is okay. Pour into a greased baking pan. Bake at 160ºC to 180°C until the centre is done or a skewer comes out with fine crumbs.
Remove from the oven and allow to cook on a wire rack. Once cool, ice with your favourite topping and serve.