600 grams carrots
(chopped and freshly boiled - cooking water reserved)
200 grams raisins
400 grams plain flour
1 teaspoon bicarbonate of soda
2 teaspoons allspice
1 teaspoon vanilla extract
Preheat the oven to 180°C/gas 4. In a large mixing bowl, whisk together the oil and sugar until well-blended.
In a food processor, process the cooked carrots with a little of the cooking water to a puree. Fold the carrot puree into the oil mixture.
Beat in the eggs, one at a time. Fold in the raisins, mixing well. Sift the flour, bicarbonate of soda and allspice and fold into the mixture. Mix in the vanilla extract.
Turn into a greased lined cake tin. 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.
Cool the cake on a wire rack.
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