Collège Gustave Courbet

  Carrot cake

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
2 free-range eggs
55g/2oz butter, plus extra to grease
55g/2oz soft brown sugar
55g/2oz self-raising flour
½ tsp cinnamon powder
splash of milk
1 carrot, peeled and grated

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Place all the ingredients except for the carrot into a food processor and blend together until smooth. Add the carrot to the food processor, and pulse briefly to combine.
3. Grease four compartments of a Yorkshire pudding tray with butter and spoon in the cake mixture.
4. Place the tray in the oven and bake for ten minutes, or until the cakes have risen, and spring back when gently touched.
5. Remove from the oven, and leave to cool for a while, before carefully removing them from the tray and serving.