Darrell Dawkins featured a recipe for a carrot cake years ago, does anyone know it?

If you're Jonesin' for C/C here's one while you wait for the Dawkins to show up


Carrot Cake





This cake is more usually made with corn oil but olive oil gives a result which is just as good and you get the nutritional benefit of the olive oil.





Cuts into 10-12 slices





4 large eggs (size 2)


1-1/2 cups Californian sweet olive oil such as Late Harvest Mission


1/4 lb. sugar


10oz plain flour


2 teaspoons baking powder


1 teaspoon cinnamon


1 teaspoon salt


1/2 lb. carrots, peeled and finely grated


1/4 lb. raisins


2 oz chopped pecan nuts


2 tablespoons milk (optional)





Set the oven to 190C/375F/Gas 5. Brush a large loaf tin (1 litre) with olive oil. Shake a little flour and sugar round the inside of the tin to make a fine coating, discard any excess.





Beat the eggs with the oil and sugar and stir in the flour, baking powder and salt.





Carefully fold in the carrots, raisins and nuts. If the mixture is very stiff add the milk. Pour the mixture into the prepared loaf tin and place in the oven.





Bake for half an hour and then cover with a piece of aluminum foil. Continue cooking for about another hour until cooked through.





Test by pushing a skewer into the center of the cake. It should come out clean.





Leave to cool for ten minutes and then remove the cake from the tin. Leave to cool on a wire rack.