Sunday’s cake day! Or at least, it’s one of my favourite excuses to get baking!

I’ve been back home for just a few days and I’ve spent every hour trying to find a way to use up all the vegetables we’ve goten in the garden. However, a tomato cake was hardly a possibility, so I turned to a small bunch of carrots for today’s baking experiment…

Carrot and almond cake (serves 6-8)

250g carrots, 2 big eggs, 100g sugar, 50g self-raising flour, 110g almond flour, 2.5 cL vegetable oil, pinch of salt, a handful of dry cranberries

1. Wash the carrots, peel and grate them.

2. In a big bowl, wisk the sugar and eggs together.

3. Add in the flour and almond flour and mix thoughroughly.

4. Add the rest of the ingredients and mix until thoughroughly combined.

5. Pour the batter into a buttered and floured cake tin and bake for about 35 min at 180°C.

Are you a carrot cake lover? If you have a favourite recipe, send it my way!