Carrot Cake

Name: Carrot Cake
Prep time: 35 min
Cook time: 50 min
Total time: 1 h 25 min
Yield: 8 serving(s)
Ingredients: 170 g sugar; 60 g brown sugar; 280 g plain flour; 1 1/2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 115 g butter, melted; 100 ml milk; 1 teaspoon vanilla extract; 230 g finely grated carrots; 180 g raisins; 150 g icing sugar; 3 tablespoons lemon juice

Submitted by jbh_denmark

"Egg free carrot cake"

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photo by jbh_denmark

Ready In:: 1hr 25mins
Ingredients:: 13
Serves:: 8

ingredients

170 g sugar
60 g brown sugar
280 g plain flour
1 ¹⁄₂ teaspoons baking powder
1 teaspoon ground cinnamon
¹⁄₂ teaspoon salt
115 g butter, melted
100 ml milk
1 teaspoon vanilla extract
230 g finely grated carrots
180 g raisins
150 g icing sugar
3 tablespoons lemon juice

directions

Pre-heat oven to 190 C / Gas 5. Grease a 23cm round cake tin.
Combine sugars, flour, baking powder, cinnamon and salt. Mix well with a fork or a hand whisk. Add the butter, soya milk and vanilla. Mix well. Add a tiny bit more milk if needed (a tablespoon at a time). Fold in the grated carrots and rasins. Spread the mixture into the prepared tin.
Bake for 55 minutes. Check with a skewer or a knife if the cake is baked through. If not cover with tin foil and bake for another 10 minutes. Barely no cake mixture should stick to the skewer.
Leave it to cool for at least 30 minutes before removing from the tin.
Leave the cake to cool down in the fridge for at least an hour if applying icing on top of it.
Make a lemon icing by mixing the icing sugar with the lemon juice. Add the lemon juice little by little, mixing with a whisk, till your desired consistency is achieved.