I was asked on Friday evening to bring a cake to the kids athletics cup on Saturday, so I checked my fridge and cupboard and decided to try a carrot cake (which I'd never made before) as well as a variation of my 'standard' cake recipe.
I still had some carrots left in my fridge, though not enough as mentioned in the recipe, so I just simply adapted my portions which nevertheless made a good size cake.
I didn't have neither a fresh lemon, nor sunflower oil, so I used corn oil and lemon concentrate.
We all liked the result.
so here's the recipe:
400 gr shredded carrots
juice and zest of one lemon (I added lemon concentrate)
200 gr cane sugar
200 gr sunflower oil (I used corn oil as I had no sunflower oil at home)
1 teaspoon cinnamon
1 pouch baking powder
400 gr flour
1 pouch vanilla sugar
Baking: 180°C for 45-50 min.