This recipe is based on the classic carrot cake, but I choice not to add the icing as I love the taste of the cake without any additions.
Preheat the oven to 180oC / 350oF / gas 4.
Grease and line a large loaf tin or you could spilt it between 2 smaller loaf tins.
In a large bowl mix the caster sugar and rapeseed oil together.
Add the eggs one at a time mixing the mixture well before the next egg is added.
Sieve the remaining dry ingredients (flour, baking powder, cinnamon) into the mixture and add the carrot, mix well.
Cook in the preheated oven for 45 to 50 minutes. When cooked the loaf should spring up after being pressed down.
Cut the loaf into slices and serve with a mug of tea.... or coffee.