Ingredients
−200 gr plain flour
−1 tsp bicarbonate of soda
−225gr carrots
−250 gr dark brown sugar
−150ml sunflower oil
−grated zest of 1 large orange
−2 medium sized free range eggs
−110gr sultanas
−50gr dessicated coconut
−juice of 1 small orange
Preparation
Preheat oven to 150 degress. Peel and grate the carrots (200gr left). Mix 175gr of the sugar with the oil and orange zest. Beat in the eggs, one by one. Fold in the flour until smooth, mixing it well with an electric mixer. Then add then carrots, sultanas, coconut and chopped walnuts.
Bake on an oiled loaf tin for 1h 25min.
Two options here. Either add the oranje juice to the mix for an extra sponginess, or reserve and heat it with the remaining sugar and juice from one lemon in a small saucepan until the sugar is dissolved. When done, prick holes over the cake with a skewer and pour over the orangey syrup into the holes.
Leave to cool completely.
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