Carrot Cake Recipe
Ingredients:
250g all-purpose flour (1¾ cups, pressed into the cup)
350g finely grated carrot (2 cups, pressed into the cup)
200g sugar (1 cup)
4 eggs
1½ tsp baking powder
1 tsp baking soda
½ tsp salt
180ml oil (¾ cup)
1 tbsp orange juice
3 tbsp orange zest
2 tbsp raisins
Instructions:
Prepare the Oven and Pan:
Preheat your oven to 175°C (350°F). Grease and flour a cake pan, or line it with parchment paper for easy removal.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
Combine Wet Ingredients:
In a large bowl, whisk together the eggs, sugar, oil, orange juice, and orange zest until smooth and well combined.
Add Grated Carrot and Raisins:
Stir the grated carrots and raisins into the wet mixture, ensuring that the carrots are evenly distributed throughout.
Combine Wet and Dry Mixtures:
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
Bake the Cake:
Pour the batter into your prepared cake pan. Spread it out evenly and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool and Serve:
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serving Suggestions
You can serve this carrot cake plain, or top it with a cream cheese frosting for extra richness.
It also pairs beautifully with a cup of tea or coffee for a cozy afternoon treat.
