Line your tin with greaseproof paper.
Heat your oven to 180°C/160°C/Gas mark 4,
Add the caster sugar to a large bowl.
Sift all of the remaining dry ingredients into the bowl.
Give the mixture a quick mix to ensure all the dry ingredients are fully incorporated.
Mix in the oil first, then when incorporated add the beaten eggs.
Give everything a quick beat for about 15 seconds on a medium setting.
Fold in your grated carrots.
Transfer the batter to your prepared tin and bake in the centre of your oven for an hour or until a skewer inserted into the centre of the cake comes out clean.
Leave to cool in the tin for 5 minutes
Remove from the tin and cool on a cooling rack, crust side down.