Carrot Cake

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Roughly based on


  • 175 grams Sugar (granulated)
  • 175 millilitres Oil (Vegetable)
  • 3 Eggs (whole)
  • 175 grams Carrots (shredded)
  • 100 grams Raisins
  • 175 grams Flour
  • 2 teaspoons Baking Soda
  • 1 teaspoon Cinnamon
  • 0.5 teaspoons Nutmeg

Cooking Instructions

1. Preheat the oven to 350
2. Line the 8 inch pan with parchment paper. You think I'm joking, but I'm not. Remember last time. Grease that.
3. Mix the dry ingredients, without the raisins and carrots.
4. Mix the wet ingredients in a different container.
5. Add the wet ingredients to the dry ingredients and mix until non-lumpy.
6. Work in the raisins and carrots.
7. Stick that lump of goo in the tin and bake it for ~45 minutes, until a toothpick comes out clean.
8. Let it cool until you can touch the latch on the springform without burning yourself, then pop the pan and peel off the paper.
9. Frost that thing. You did get frosting, right?

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