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Carrot Cake

This yummy cake is packed full of carrots, raisins, walnuts and spices. You could eat it for breakfast and not feel quilt!
Course Dessert

Ingredients
  

  • 4 eggs
  • 2 cups flour
  • 2 cups brown sugar
  • 1 tsp cinnamon
  • ½ tsp salt
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 3 cups finely shredded carrot
  • ¾ cup grapeseed oil or veggie oil
  • ¾ cup lightly toasted walnuts or pecans
  • ¼ cup hot water
  • ½ cup raisins
  • 2 tsp grated fresh ginger or ¾ tsp ginger
  • 1 recipe cream cheese frosting

Instructions
 

  • Preheat oven to 180C and grease and line a springform pan.
  • Plump up the raisins by placing them in a cup and pouring hot water over the raisins. Set aside for 10 mins
  • In large bowl, stir flour, sugar, baking powder, cinnamon, salt and baking soda
  • In another bowl, combine eggs, carrot and oil. If using ginger , add it now.
  • Add egg mixture to flour mixture. Stir to combine then add ½ cup nuts and raisins. Pour into prepared pan. Bake for 30-35 mins or until wooden skewer comes out clean. Cool cake in pan for 10 mins then remove from pan to completely cool on wire rack.
  • Fill and frost with cream cheese frosting and top with remaining nuts. Cover and store in fridge for up to 3 days.
Keyword cake