Ingredients
- 250 g vegetable oil
- 250 g caster sugar
- 4 eggs
- 250 g plain flour
- 2 tsp (10 g) baking powder
- 1 tsp (5 ml) ground cinnamon
- 1 tsp (5 ml) vanilla powder
- 4 medium carrots (about 400 g), grated
- 100 g walnuts, roughly chopped
Method
- Heat the oven to 180°C (conventional). Grease and flour a 24 cm springform tin.
- Whisk the eggs and sugar until pale, then add the oil and vanilla and mix.
- Sift in the flour, baking powder and cinnamon and mix until combined.
- Add the grated carrots and walnuts and fold in gently with a spatula.
- Pour the batter into the tin and bake for 50-60 minutes, until a skewer inserted in the centre comes out clean. If the top browns too quickly, cover it with foil.
- Leave in the tin for 10 minutes, then turn out onto a wire rack to cool.
From Chef Fatma's notebook. Where the notebook listed only the ingredients, we wrote out the method for a home kitchen. Measures: 1 cup = 200 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml. Oven temperatures are for a conventional oven without a fan. If you have an allergy, please read the ingredients carefully.