So I've come across this cooking blog where a Food Scientist has chosen to only make recipes with 5 ingredients or less. I personally think that is a fabulous idea! The frittata I made was among her recipes and now I've decided to try one of her sweet treats...carrot cake. Click on the recipe link above to watch a YouTube video of her making this cake.
This cake is moist, sweet and delicious! Feel free to top it off with some cream cheese icing or serve with vanilla ice cream. Personally I thought it was great just by itself.
Ingredients:
8 1/2 oz brown sugar
1/2 cup vegetable oil or peanut oil
3 eggs
8 1/2 oz almond meal or self-rising flour
8 1/2 oz carrots, coarsely grated
(I was lazy and just used a food processor for the carrots)
Directions:
Preheat your oven with a baking sheet on the middle shelf to 350F. Line a 8in springform pan with baking paper. Grease the base and sides of the pan with a little bit of oil.
In a large bowl, mix together the sugar and oil. Add eggs, one at a time mixing to combine. Stir in almond meal (or flour) and carrots. Pour mixture into prepared pan and level with a spoon.
Bake 1 hour if using almond meal or 30 minutes if using self-rising flour. Top of the cake should be golden and firm to the touch. Cool in the tin.
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