Carrot Cake Recipe

Step 1: First, preheat the oven to 350 degrees F (175 degrees C) and grease and flour an 8x12 inch pan.

Step 2: In a medium bowl, sift together the flour, baking soda, salt, and cinnamon. Set this aside while you prepare the wet ingredients.

Step 3: In a large bowl, mix together the eggs, buttermilk, oil, sugar, and vanilla until well combined.

Step 4: Slowly add the flour mixture into the wet ingredients and mix until just combined. Don't overmix, or the cake will be tough.

Step 5: In another medium bowl, combine the shredded carrots, coconut, walnuts, pineapple, and raisins. Then, fold this mixture into the batter using a large wooden spoon or heavy whisk.

Step 6: Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted into the center comes out clean.

Step 7: Allow the cake to cool for at least 20 minutes before serving. Trust me, it tastes better once it has had some time to cool down.

There you have it, my dear daughter's favorite carrot cake recipe. Now leave me alone to get back to my crossword puzzles.

Ingredients

• Muscovado Sugar

• Qty. 175 grams (175g)

• Orange

• Aisle Produce Qty. 1 unit (184g)

• Bicarbonate of Soda

• Aisle Baking Qty. 1 teaspoon (5g)

• Sunflower oil

• Qty. 175 milliliters (161g)

• Eggs

• Qty. 3 units (150g)

• Carrot

• Qty. 140 grams (140g)

• Raisins

• Qty. 100 grams (100g)

• Flour

• Qty. 175 grams (175g)

• Ground Cinnamon

• Qty. 1 teaspoon (3g)

• Grated Nutmeg

• Qty. 0.5 teaspoon (1g)

Manfred (mgerlach)

Miesbach, Germany

Decked out in an apron, I never imagined cooking up treats for my teenage daughter. Here I am, turning necessity and love into a feast of connection, laughter, and shared moments. Once reluctant, now armed with a spatula, I invite you to make your kitchen moments unforgettable. Let's embark on this culinary adventure with open hearts and eager appetites.

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