Tangy Carrot Cake

• 90 g caster sugar
• 3 eggs
• 180 g unbleached flour
• 1 teaspoon baking soda
• 18 teaspoon ground cinnamon
• 12 cup extra virgin olive oil
• 150 g carrots
• 60 g almonds, chopped
• 30 g dried cranberries
• 1 teaspoon lemon zest

1. Shred the carrot and squeezed out excess carrot juice.
2. Sift flour and salt together.
3. Whisk eggs and sugar together (about 20-30 minutes) until the mixture is light, thick and fluffy and the whisk leaves a marked ribbon-like trail behind.
4. Add the sifted dry ingredients and olive oil half at a time.
5. Mix well each time.
6. Add shredded carrot, dried cranberries and lemon zest.
7. Fold gently.
8. Pour the mixture in a 20 cm baking tray lined with baking paper.
9. Bake in a preheated oven at 150 degrees C for 15 minutes, 15 minutes at 125 degrees C.
10. Let it cool and serve.

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

Taken from www.food.com/recipe/tangy-carrot-cake-362196 (may not work)