5 eggs
2 cups sugar (caster sugar)
2 cups flour
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 cup oil
3.5 cups shredded carrot
1/2 cup almonds
Raisins (1 small box – 1.5 oz)
1. Preheat the oven to 1800C. Grease a 13x9 inch cake pan (or two 9 inch round pan), dust with flour.
2. In a large bowl, with an electric mixer, beat eggs and sugar until light and fluffy.
3. Sift together the flour, cinnamon, baking soda, baking powder and salt.
4. Fold in the flour mixture until just combined.
5. Fold in the carrots, oil, almonds and raisins until combined.
6. Pour batter into prepared pan and bake until a toothpick inserted in the center comes out clean – about 45 minutes.
2. In a large bowl, with an electric mixer, beat eggs and sugar until light and fluffy.
3. Sift together the flour, cinnamon, baking soda, baking powder and salt.
4. Fold in the flour mixture until just combined.
5. Fold in the carrots, oil, almonds and raisins until combined.
6. Pour batter into prepared pan and bake until a toothpick inserted in the center comes out clean – about 45 minutes.
CREAM CHEESE FROSTING
Mix together, until smooth:
1 tbsp (20gr) butter
4 oz cream cheese
1 tbsp vanilla
1/8 tsp salt
1 cup icing sugar
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