Nigel's Carrot Cake

[biodamped]

I'm thinking very seriously today about making orange jam, which differs from marmalade only in its sweetness. I'm not a fan of peel, and leaving it out results in a wonderfully smooth, sticky-sweet jam that is glorious on a cold winter morning. However, I have a thesis to write, so the jam has been passed over (for now) in favour of endless cups of tea and the carrot cake I made at the weekend.

I've made little secret of the fact that Nigel Slater is my cooking god; this is his recipe (with a few tiny modifications).

YOU WILL NEED [CAKE]

3 eggs
250g self-raising flour
1/2 tsp bicarbonate of soda
1 tsp baking powder
1 tsp cinnamon
200ml sunflower [or canola] oil
250g light muscavado
200g grated carrots
150g chopped walnuts
a pinch of salt
the juice of half a lemon

( Directions )