CARROT SPONGE CAKE

Ingredients
50g grated carrot
75g plain flour
3 eggs
100g castor sugar

Method
Mix together grated carrot & flour.
Whisk together eggs & castor sugar until thick.
Carefully fold in flour & carrot to egg mix.
Grease & line two 7 inch sandwich tins.
Divide mixture evenly between 2 tins.
Bake for 15 minutes on gas mark 5/375F/180C.