Continuing with my quest to find new recipes that don’t use butter that we can bake in our bread oven, the other day we baked a carrot cake. It was delicious. Here is the recipe.

INGREDIENTS:
175g soft brown sugar
175ml sunflower oil
175g self-raising flour
3 large eggs
150g coarsely grated carrots
100g raisins
1 large orange, grated zest and juice
1 tsp bicarbonate of soda
1 tsp ground cinnamon

Oil and line a cake tin.

Whisk the eggs, sugar and oil together in a mixing bowl.

Stir in the sultanas, carrot, orange zest and orange juice and then mix in the flour, bicarbonate of soda and cinnamon.

Bake in an over (180ºC) for 40-45 minutes until cooked in the over. Again,if you are cooking this in a wood-fired oven, cover with foil and bake for 15 minutes. Turn 180º and bake for a further 15 minutes. Remove the foil and check after 5 minutes. If the top looks as though it will get too brown, replace the foil and cook for a further 5 minutes. Test and put back for another 5 minutes if necessary.