- 200g caster sugar
- 150 ml vegetable oil
- 4 eggs
- 250g self raising flour
- pinch of salt
- 2 tsp of ground cinnamon
- 250g Sprouts finely shredded
- 250 grated carrots
- 150g chopped walnuts
Method:
- Line a baking tin with silicone paper.
- Beat the eggs, sugar and oil for a couple of minutes, add the flour, salt and cinnamon and carry on mixing for a minute.
- Fold in the grated carrots, sprouts and walnuts. Pour the mix in the lined dish and cook in a preheated oven at 180°C for 50 to 60 minutes, (until a toothpick inserted in the middle come out dry).
- The cake can be served on it's own, or you might like to enrich it by mixing some natural yogurt and icing sugar and pouring it over the cake.
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