Somehow, we appear to have gathered the world’s supply of carrots. If you find yourself in a supermarket, bemoaning the hideous rise in prices of food recently, and your attention is drawn in particular to a lack of carrots, we are at the root of it (ha). Our fridge is stuffed full of the little orange blighters, and there is even an expat-style gathering happening in the cupboard; the overcrowding was not helped by the arrival of Quercus’s mother, who came armed with – yes, you’ve guessed it – a shedload of home-grown carrots. However, she did help in that she also brought apples, and in my way of thinking, carrots + apples = cake. So…

Carroty-Appley Cakey Thing*
Take…
Three large carrots, peeled if not organic, and grated either way
Three large apples (I used one Bramley and two of-uncertain-origin fallers), grated
A mug of dark brown sugar
Two mugs of self-raising wholemeal flour
Two eggs (as ever, free-range; thank you ladies)
½ mug of sunflower oil
¼ mug of sunflower seeds
Large (and I do mean large) sprinkle of cinnamon

Be the getting of a large bowl. Stick the listing of the thingses into the large bowl. Mix. Sling into a tin (I used the ubiquitous orange silicone loaf moulds – how I love them) and bake at about 180°c for about, well, as long as it takes for the knife to come out unrevolting. Whip out when touchable, cool, and scoff. Or, if you are me, whip out when very fucking hot indeed and eat indecent quantities despite the apparent risk of indigestion.

* See? My eloquent titling remains unchanged.