Scrumptious Carrot Cake

Preheat oven to 180 C / Gas 4. Butter a 20cm cake tin. In a small bowl, add lemon juice to milk. Stir together and let stand 5 minutes. Sift flour, baking powder, cinnamon, cloves and salt together and set aside.

In a large bowl, mix the oil, orange zest and dark brown soft sugar together until mixture is soft and fluffy. Add milk mixture and vanilla. Add flour mixture and beat until smooth. Stir in the grated carrots and chopped nuts.

Pour the batter into cake tin and bake for 1 hour, or until a skewer inserted into the cake comes out clean. Allow to cool.