By: Edgar Osojnik (Reproduced with kind permission from A touch of Rooibos, cookbook)
(Makes 1 cake)
This cake can be frosted with a butter or cream cheese frosting if desired.
¾ cup sunflower oil
1 ¼ cups superfine sugar
2 ½ cups all-purpose flour
3 tsp baking powder
2 tsp salt
1 tbsp ground cinnamon
1 tsp ground cloves
16 oz (2 ½ cups) carrots, grated
1 cup walnuts, chopped
zest of 2 lemons
juice of 2 lemons in which 2 Rooibos tea bags (2 tbsp tea leaves) have been infused
Combine the oil, eggs and sugar in a medium-sized bowl.
Preheat the oven to 375 °F. Grease an 8 inch round cake pan and line with greased baking paper.
In a large bowl, strain together the flour, baking powder, baking soda, salt, cinnamon and cloves. Add the grated carrots and stir to mix well.
Add the egg mixture to the carrot mixture and blend thoroughly.
Add the walnuts, lemon zest and lemon-Rooibos infusion and mix well.
Pour the mixture into the prepared cake pan and bake for about 75 minutes.
Leave to cool in the tin for 5 minutes. Turn onto a wire rack to cool completely.