Honeybush-infused carrot cake

Ingredients

• 250 ml sunflower oil
• 2 eggs
• 250 g castor sugar
• 300g cake flour
• 6 ml baking powder
• 6 ml bicarb
• 10 ml salt
• 12 ml ground cinnamon
• 5 ml ground cloves
• 450 g grated carrots
• 100 g of chopped pecan nuts
• Zest of 2 lemons
• Infuse 2 Honeybush tea bags with the juice of 2 lemons

Method

• Preheat the oven to 190oC.
• Grease a 20 cm round cake tin and line with greased baking paper.
• Combine oil, eggs and sugar in a bowl.
• Sift together the flour, baking powder, bicarb, salt, cinnamon and cloves in a large bowl. Add the grated carrots and stir well.
• Add the egg mixture to the carrot mixture and blend thoroughly.
• Add the pecan nut, lemon zest and lemon-Honeybush infusion and mix well.
• Pour the mixture into the prepared cake tin and bake for about 75 minutes.
• Leave to cool in the tin for 5 minutes and then turn onto a wire rack to cool completely.