Carrot cake recipe for 8 people :
280g strong flour
280g new season carrots, peeled and grated
250g caster sugar
2 packets baking powder (30g)
10g cinnamon powder
4 eggs
20 cl grape seeds oil
2 rolls of candied liquorice
Bring 10 cl of water to the boil and add the candied liquorice. Cover and set aside.
In a large bowl, mix the flour and baking powder. Make a well in the middle and add the sugar and cinnamon. Then, gradually incorporate the beaten eggs.
Add the oil and finally the grated carrots and the soft candied liquorice, cut in small pieces.
Cover and allow to rest for an hour. Meanwhile, start your oven at 180 degrees Celsius (356F).
Pour the mix into a greased baking tin and bake for 40 minutes.
Serve with some vanilla custard.
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