During half-term the kids and I made this cake. It was, until then, an untouched recipe in a well-used cook book. It was a simple recipe that the kids lead the way with. The result was a delicious and generous cake that lasted some days. It was lovely with a cup of tea, or served with some fruit and creme fraiche for pudding. So if you fancy baking a quick cake for the weekend, with or without little helpers, I urge you to give this one a try.

Carrot Cake

Serves 12- 14

4 medium eggs
150g caster sugar
300ml rapeseed oil
300g wholemeal self-raising flour
½ tsp sea salt
½ tsp bicarbonate of soda
3 – 4 large carrots, peeled and grated
150g runny honey

Preheat the oven to 180C. Grease a 23cm springform cake tin andline the base with baking paper.

Put the eggs and suagr in a large bowl and beat together with a hand-held electric beater, or using a freestanding mixer, for about 10 minutes, until pale, foamy and slightly thickened. Add the oil and beat for another minute or two.

Sift the flour, salt and bicarbonate of soda together into the mixture. Tip in any bran left in the sieve, too. Fold in gently. Finally, fold in the grated carrot. Spoon the mixture into the prepared tin and bake in an oven for 45 – 50 minutes, or until a skewer inserted in the centre comes out clean. Remove from the oven and stand the tin on a wire rack.

Put the honey into a small saucepan over a low heat and heat gently until it is liquid. Pierce the surface of the hot cake all over with a skewer. Slowly pour on the hot honey so it soaks into the cake. Leave to cool slightly in the tin before turning out. Serve warm or cold.

Recipe taken from River Cottage Every Day by Hugh Fearnley-Whittingstall.