My recipe is published in a magazine!
Issue 25.
200g finely grated carrots
100g sugar
80ml vegetable oil
135g porridge oats
200g plain flour
1 tsp baking powder
1 tsp ground ginger
4-5 tbsp icing sugar
Preheat the oven to 170*C, gas 3 and grease a 26 cm round loose-bottomed tart tin.
Mix the carrots with the sugar and oil, then add the oats, flour, baking powder and ginger. Mix well and transfer the mixture to the tin, pressing down slightly.
Bake for 20-30 mins. Leave to cool in the tin for 5 mins, then transfer to a wire rack to cool completely.
To make the icing, mix the icing sugar with just enough water to make a tick paste (about 1 tsp). Drizzle the cake with the icing, cut into triangles and serve.
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