Carrot cake

Name: Carrot cake
Yield: 20 servings
Cuisine: Kenyan
Ingredients: 375 g finely grated carrots; 100 g raisins; 450 g all purepose flour; 1 tsp b. Soda; 1 1/2 tsp b. Powder; 1/2 tsp salt; 11/2 tsp ground cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspon ginger; 4 large eggs; 340 white sugar; 240 ml oil; 2 tsp pure vanilla extract

Achieng Mmbwanga @cook_12537476

I liked this carrot cake recipe but didn't like the nuts so I used raisins instead.

Achieng Mmbwanga @cook_12537476

I liked this carrot cake recipe but didn't like the nuts so I used raisins instead.

Saved

Ingredients

20 servings

375 gfinely grated carrots
100 graisins
450 gall purepose flour
1 tspb. Soda
1 1/2 tspb. Powder
1/2 tspsalt
11/2 tspground cinnamon
1/2 teaspoonnutmeg
1/2teaspon ginger
4large eggs
340white sugar
240 mloil
2 tsppure vanilla extract

Saved

Steps

1

Pre heat oven to 180°c
2

Grease 2 9"×2" (23cm×5cm) cake pans.
3

Whisk flour and all dry ingredients.
4

Beat the eggs until frothy, about a min., add sugar gradually and beat until thick and light coloured. 3 -4 min. Add oil in a steady stream and beat in vanilla.
5

Add flour mixture and beat just until incorporated.
6

Fold in grated carrots and raisins, divide between the pans and bake 25-30 mins. Or until a skewer comes out clean.
7

Cool on a wire 10 mins then turn cakes on to a rack to cool completely.
8

I did a simple lemon icing to cover