Tangy Carrot Cake

Carrot cake with a tangy taste

Shred the carrot and squeezed out excess carrot juice.

Sift flour and salt together.

Whisk eggs and sugar together until the mixture is light , thick and fluffy and the whisk leaves a marked ribbon-like trail behind.

Add the sifted dry ingredients and olive oil half at a time.

Mix well each time.

Add shredded carrot , dried cranberries and lemon zest.

Fold gently.

Pour the mixture in a 20 cm baking tray lined with baking paper.

Bake in a preheated oven at 150c for 15 minutes , 15 minutes at 125c.

Let it cool and serve.

caster sugar, eggs, unbleached flour, baking soda, ground cinnamon, extra virgin olive oil, carrots, almonds, dried cranberries, lemon zest