1 cup of sugar
3 tsp cinnoman
1 cup of oil
1.5 cups of flour
3 tsp baking powder
pinch of salt
2 cups of grated carrots
Handful of numnums (Carissa macrocarpa) fruit, sliced
Beat the eggs and sugar until creamy and light in colour. Add all the rest of the ingredients except the fruit and mix well.
Carefully fold the fruit into the cake mixture and pour into a greased can tin. Bake in a preheated oven at 180deg for about 40 mins or until a knife comes out clean.
After the cake cools, ice with your favorite lemon/lime butter-cream/cream-cheese icing and decorate with edible flowers.