Ingredients

Method

1. Preheat oven to 170°C or 150°C fan-forced. Grease a 20cm cake tin and line with baking paper.
2. Place the liquids followed by the premix and grated carrot, blend into a mixing bowl fitted with a paddle mixer.
3. Blend on slow speed for 2 minutes and scrape down, let it rest for a few minutes to allow the water from the carrots to be released, so that batter will become thinner.
4. Scrape down and mix on low speed for a further 1 minute.
5. Pour the mixture into prepared lined tin and bake for approximately 90 minutes. Let cake cool for 10 minutes before turning onto wire rack.