Carrot Cake

Courtesy of Diedre Wynyard (excerpt from the evil magazine Cleo)

Carrot Cake

• 3 eggs separated
• 2 cups grated carrot
• ¾ cup vegetable oil
• ¾ cup honey
• 1 cup wholemeal flour
• ½ cup plain flour
• 1 ½ tsp baking soda
• ½ cup chopped walnuts
• ½ cup chopped raisings
• Pinch on cinnamon and salt
• 1 tsp grated lemon rind

Beat yolks, add butter and honey. Fold in everything else except stiffly beaten egg whites. Fold these in at the end. Pour mixture into a 11 x 22cm pre-greased baking tin and bake for 1 hour at 135-150ºC (275-300ºF).

Hint:

• Substitute the vegetable oil with butter for a better tasting carrot cake