Carrot cake

Another cake recipe adapted from A Taste of Oregon. It’s a great cookbook, especially since all the baking measurements are in cups and I don’t have a set of scales. You can also add walnuts or pecans, although I don’t usually have them in my cupboard.

Mix together 2/3 cup brown sugar and 2 eggs; add 1/2 cup oil and stir thoroughly. Sift in 1 cup flour, 1 1/2 tsp baking powder, 1 tsp cinnamon, 1 tsp garam masala, 1/2 tsp nutmeg and 1/2 tsp salt, and combine. Stir in 1 1/2 cups grated carrot and 1/3 cup raisins; if the mixture is too dry (you’re struggling to stir in all the flour) add a little milk, 1 tbsp at a time, until the mixture is fully combined but still thick. Pour into a 9-inch cake tin or separate into muffin cases, filling the cases 2/3 of the way up. For the cake, bake at 180°C for 45 minutes to 1 hour. For the muffins, bake at 220°C for 5 minutes to create round muffin tops then turn down to 180°C for 10-15 minutes for the muffins.

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