American Carrot Cake

Ingredients for 1 servings:

• Flour, (Type 550), 1 and 1/3 cups full
• 1 cup(s) cane sugar
• 1 ½ tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp clove(s), ground
• ½ tsp nutmeg, freshly ground
• ½ tsp salt
• cup(s) oil, 2/3 cup full
• 3 large eggs
• 1 ½ cup(s) carrot(s), finely grated
• 1 cup(s) walnuts, finely chopped
• 1 cup(s) raisins

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

super juicy

All ingredients should be at room temperature. Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit). Stir together flour, baking powder, baking soda, sugar, spices, and salt in a large bowl. Add oil and eggs and mix well with a spatula. Then fold in carrots, walnuts, and raisins. Grease and flour a springform pan. Bake the cake at 175 degrees Celsius (350 degrees Fahrenheit) for 25 to 35 minutes. The cake is super moist—don’t overbake! I use L-organic eggs—or use four if you’d prefer smaller supermarket eggs. It also tastes good if you replace 1/3 of the flour with whole-wheat flour.