INGREDIENTS
200 g of carrots (about 160-170 g when peeled)
100 ml of extra-virgin olive oil
200 g of caster sugar
3 medium eggs
Juice of ½ lemon
Zest of an orange, finely grated
250 g of wholemeal self-raising flour
200 g of carrots (about 160-170 g when peeled)
100 ml of extra-virgin olive oil
200 g of caster sugar
3 medium eggs
Juice of ½ lemon
Zest of an orange, finely grated
250 g of wholemeal self-raising flour
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