Carrot Cake

So we moved houses this week and of course I had to test my new oven to see how it works 😉 so I baked a simple,quick and scrumptious carrot cake! My recipe is inspired by Sally’s Baking Addiction again but I halved the recipe and added raisins because my daughter will eat raisins as a meal if I let her, she loves them and I thought it would add a nice pop of sweetness to this otherwise not too sweet cake! The cake is super moist and can be made with in the pantry ingredients.

Ingredients:

• 1 cup all purpose flour
• 1/2 cup light brown sugar, packed 
• 6 tbsp  vegetable oil 
• 3 tbsp greek yogurt 
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• A pinch of ground nutmeg
• 1/4 teaspoon salt
• 1 cups  finely grated carrots
• handful of raisins

Preparation:

Pre-heat oven to 175C 

Grease a springform tin with few drops of oil and set aside

Method:

• Combine oil and sugar in a stand mixer or with a hand held mixer
• Add eggs,vanilla,yoghurt and beat at a medium speed till well mixed
• In a separate bowl measure out all remaining dry ingredients – flour,baking soda,cinnamon,nutmeg and salt
• With a spatula fold in the flour into the wet ingredients until just mixed
• Add carrots and raisins and mix into batter. It is better not to overmix
• Spoon into baking tin and bake for 30-35 mins 
• Cool completely and serve!