carrot cake

All the ingredients should be at room temperature. The veg is there simply for moisture, not flavour, nor to make dieters feel good about themselves.

Method

1. Preheat the oven to 170°C with top and bottom heat and the fan on.
2. Prepare all the ingredients and grease the tin.
3. Whisk the eggs and sugar for about 10 minutes, or until they reach the ribbon stage: when you lift the whisk, the batter falls in a thick trail that sits on the surface for a few seconds like a ribbon before sinking.
4. Add the yoghurt and whisk until fully incorporated.
5. Add the oil and whisk until fully incorporated.
6. Add the orange juice and orange blossom water and whisk until fully incorporated.
7. Add the freshly grated nutmeg.
8. Sift the flour, baking powder and cinnamon mixture over the batter.
9. Add the grated carrot in several batches, folding gently with a spatula after each addition.
10. Pour the batter into the tin and drop it onto the worktop several times over a tea towel to release any trapped air bubbles.
11. Bake for 50 minutes or until the cake is golden.
12. Leave to cool in the tin for 5 minutes.
13. Turn it out of the tin onto a wire rack and leave to cool completely.