serves 10
- 2 cups SR flour
- 500 g (~5) carrots grated
- 1/2 cup brown sugar
- 100 g (1 cup) walnuts chopped
- 3/4 cup light olive oil
- 3 eggs
- 3 lemon zest
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- blend all together
- A shallow cake cooks quicker and evenly
- cook ~60-70m @ 160c
- cool in oven/tray ~10-15m, then tray
Original: https://www.bhg.com.au/lemon-and-walnut-carrot-cake
Tags: Dessert