Carrot cake

Name: Carrot cake
Cuisine: British
Ingredients: 1/2 cup brown sugar (or more); 1/4 tsp baking soda; 1 tsp powdered cinnamon; 1 tsp mixed spice; 1/2 tsp powdered ginger; 2 cups selfrising flour; 2 3/4 cups grated carrots; 1 cup raisins; 2/3 cup vegetable oil; 3 large eggs

Bianca Mwale @bianca_eatsy

Zomba, Malawi

I bake cakes for a living but only a few times do customers order carrot cake as they can't get over the taste of raw carrots. I often have to explain that carrots can be both sweet and savoury owing to their unique flavour profile. And if you take them in the form of carrot cake, you escape the slime, crunch, and scent that most people dread.

Bianca Mwale @bianca_eatsy

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Ingredients

1/2 cupbrown sugar (or more)
1/4 tspbaking soda
1 tsppowdered cinnamon
1 tspmixed spice
1/2 tsppowdered ginger
2 cupsselfrising flour
2 3/4 cupsgrated carrots
1 cupraisins
2/3 cupvegetable oil
3large eggs

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Steps

1

Preheat oven to 180°C and line/grease an 8'' round pan
2

Sift together flour, soda and spices. Stir in the carrots and raisins (this coats them with flour so that they don't sink to the bottom of the pan)
3

Whisk together eggs, cooking oil and sugar before stiring into the dry mixture. P.S.- whisk until all the sugar is dissolved and the mixture incorporates
4

Pour into pan and bake for 40 minutes or until a skewer comes out clean
5

Allow to cool on a rack for 10minutes then wrap in cling firm while still warm to ensure your cake stays moist