Carrot cake

Method

1. Preheat the oven to 180°C/gas 4.

2. In a large mixing bowl, whisk together the oil and sugar until well-blended.

3. In a food processor, process the cooked carrots with a little of the cooking water to a puree.

4. Fold the carrot puree into the oil mixture.

5. Beat in the eggs, one at a time.

6. Fold in the raisins, mixing well.

7. Sift the flour, baking soda and allspice and fold into the mixture. Mix in the vanilla extract.

8. Turn into a greased lined cake tin.

9. Bake for 1 hour to 1 hour 10 minutes until risen and set. Test by inserting a skewer into the centre of the cake. If the skewer comes out clean the cake is cooked through.

10. Cool the cake on a wire rack. Serve.

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Ingredients

300ml vegetable oil
300g caster sugar
600g Carrots, chopped and freshly boiled (cooking water reserved)
4 Eggs, beaten
200g raisins
400g plain flour
1 tsp baking soda
2 tsp ground allspice
1 tsp vanilla extract

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