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CARROT CAKE

- 200  ml   oil preferably sunflower or corn
- 225  g     brown sugar
- 225  g     flour
- 250  g     carrots, grated
-    3  large eggs
-  1/2 tsp    cinnamon and nutmeg each, ground large pinch salt

Preheat oven to 180° C and grease a baking pan or two the same size.

Using an electric mixer, whisk oil and sugar together until well-combined and then add eggs one at a time.

Aside, sift flour, mix salt and spices together into a bowl, fold them slowly into egg mixture with a large metal spoon adding carrots at the end to mix well. 

You can divide the mixture between 2 cake pans with the same size in order to spread frosting in between and bake for 30-40 min. until a skewer or knife inserted in the center comes out clean and the mixture is golden brown.

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