Try adding some cream cheese frosting if you want to add even more to this tantalising cake!
James Martin’s carrot and cinnamon cake
James Martin’s carrot and cinnamon cake for Stellar Bakeware is a delicious twist on an everyday carrot cake!
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- 200ml (7 fl oz) sunflower oil, plus extra for greasing
- 150g (5¼oz) soft brown sugar
- 3 medium free-range eggs
- 125g (4½oz) golden syrup
- 235g (8¼oz) self-raising flour
- 4 tsp ground cinnamon
- ½ tsp bicarbonate of soda
- 185g (6½oz) grated carrot
Preheat the oven to 160°C/Gas Mark 3.
Grease the loaf tin with sunflower oil.
Put the oil, sugar, eggs and golden syrup into a food processor, then add the flour, cinnamon, bicarbonate of soda and grated carrots.
Blend everything together, pour into the tin and bake in the preheated oven for 40-45 minutes.
Once cooked, leave to rest for 10-15 minutes before turning out of the tins. Whoever is quickest gets a slice. Dive in!