Carrot cake

I have been experimenting over winter with new bakes for welcoming guests, adding to the brownies, lemon drizzle and scones that were the favourites before. This one is Ottolenghi’s carrot cake. I put it off at first as it’s made with oil rather than butter for the cake mix, and seriously how can that be good? But despite the messy and wobbly looks it is incredibly gooey and light and delicious. I had to eat quite a lot of it to check.