Carrot and Almond Cake

INGREDIENTS

• ⅔ cup canola oil
• ½ cup (raw) caster sugar
• 1 ½ cups grated (baby) carrot
• ½ cup almond meal
• 1 ¼ cups plain (or wholemeal) flour, sifted
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• 2 eggs
• pinch of salt

METHOD

1. Preheat oven to 180°C (or 165°C fan-forced).
2. In a mixing bowl, thoroughly cream cooking oil and sugar.
3. Add flour and remaining ingredients (except eggs), and beat together.
4. Add eggs, one at a time, beating well after each addition.
5. Spread cake mixture into greased baking tin.
6. Bake for around 45 minutes, or until skewer comes out clean.