Carrot Cake

Ingredients

• Flour1 cup (120 g)
• Baking Powder1 teaspoon (3 g)
• Baking Soda1/2 teaspoon (3 g)
• Cinnamon1 teaspoon (3 g)
• Nutmeg1 pinch (1 g)
• Ground Ginger1/4 teaspoon (1 g)
• Brown Sugar3/4 cup (150 g)
• Oil1/2 cup (120 ml)
• Egg2 count (110 g)
• Vanilla Extract1/2 teaspoon (3 g)
• Carrot2 medium (120 g)
• Walnuts12 half (48 g)
• Raisins2 tablespoon (28 g)

Instructions

1. 1

   Step 1

   Preheat the oven to 356 °F (180 °C).

2. 2

   Step 2

   Wash, peel and grate the carrots. Separately, chop the walnuts.

3. 3

   Step 3

   Sift together the flour, baking powder, baking soda, cinnamon, salt, ginger powder and nutmeg.

4. 4

   Step 4

   In a bowl, whisk the sugar with the oil. Next, add the eggs, vanilla and beat quickly for 1 minute.

5. 5

   Step 5

   Mix the wet ingredients with the dry ones and beat slowly until the ingredients are combined.

6. 6

   Step 6

   Increase the speed until the batter is smooth.

7. 7

   Step 7

   Add carrot, nuts, raisins and stir with a spatula.

8. 8

   Step 8

   Pour into a baking pan lined with baking paper.

9. 9

   Step 9

   Bake for 45 minutes.

10. 10

    Step 10

    Let cool and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Carrot Cake can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.