Instruction

• step 1 Heat the oven to 180C/160C fan/ gas 4
• Oil and line the base of a 20cm springform cake tin
• Mix the flour, sugar and baking powder together in a large bowl and set aside
• Tip the oil, carrots and eggs in a blender and blitz until smooth
• Pour the wet ingredients into the dry, stirring until smooth
• step 2 Pour the batter into the cake tin and give it a shake to get rid of air bubbles
• Bake for 45 mins to 1 hr, until a clean knife or skewer inserted into the middle comes out clean
• If the middle is sticky, put back in the oven for a further 5 mins
• Remove from the oven and leave to cool in the tin
• step 3 For the drizzle, heat the milk, cocoa and sugar in a saucepan over a low heat
• Stir until the sugar dissolves (about 5 mins), creating a thick, shiny drizzle
• step 4 Remove the cake from the tin and level the top using a serrated knife, then flip so the bottom becomes the top
• Pierce all over using a knife or toothpick and put on a wire rack with a tray or large bowl underneath
• Pour the drizzle over the cake in batches until it’s all absorbed
• You can reuse any drizzle caught in the tray or bowl
• Most of the drizzle should be absorbed