• ¾ cup vegetable oil, Vita D’or
  • 3 tbspbrown sugar, Belbake
  • 1 cup carrot, finely chopped
  • 2 ½ cups all-purpose flour, sifted, Rivercote
  • 1 tspbaking powder
  • 1 cup apple, grated
  • ½ cup walnut, roughly chopped
  • 1 tbsporange zest
  • 1 tbsp lemon juice mixed with 1 tspsodaFor the decoration
    Icing sugar, BelbakePreparation
  1. Combine all the ingredients in a bowl, until you have a uniform mixture.
  2. Put the mixture into a greased and floured cake tin.
  3. Bake in a preheated oven at 180°C for 20 minutes.
  4. Then lower the temperature to 160°C and bake for a further 20 minutes. To check that it has cooked, insert a toothpick. If it comes out dry, then the cake is ready, otherwise bake for a little longer.
  5. Remove the cake from the oven and leave to rest for 10 minutes.
  6. Tip it out upside down on a dish and sprinkle with icing sugar.