So we moved houses this week and of course I had to test my new oven to see how it works đ 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, packedÂ
- 6 tbsp  vegetable oilÂ
- 3 tbsp greek yogurtÂ
- 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 175CÂ
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 minsÂ
- Cool completely and serve!
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