Carrot raisin cake
I tried carrot muffins a couple of times years ago but did not return to them, perhaps because I or my family did not enjoy the result. With plenty of carrots to use up, I decided to try again. The original recipe used orange zest and pineapple rather than spices and raisins. With autumn snow outside, I wanted something warm and spiced. I was very pleased with this version.
Adjust servings in the full version
Grate the carrots on a coarse grater. Mix with spices.
Lightly beat eggs, sugar and vegetable oil together. Sift the flour together with soda and add to the eggs. Knead into a thick pourable dough.
Add carrots with spices and raisins to the dough. I sprinkled some more sunflower seeds.
Cover the form with baking paper. Pour out the dough and smooth it out. Place in an oven preheated to 180°C.
Bake for about 60 minutes. Check readiness with a wooden stick.
Remove the finished cake from the oven, remove the paper and let cool completely. And only then cut into pieces.