Carrot cake

Ingredients:

• 275 ml sunflower oil
• 350 gr. brown sugar
• 6 medium eggs, beaten
• 280 gr. grated carrots
• 200 g of raisins
• Zest of 2 oranges
• 2 tsp ground cinnamon
• A pinch of ground ginger
• 2 teaspoons of baking soda
• 350 gr. self-raising flour

Preparation:

1. Preheat oven to 180°C or fan oven to 160°C.
2. Pour the butter over the sugar and mix well. Pour this mixture into the beaten eggs and stir lightly with a spoon.
   
   Then stir in the grated carrots, raisins, and orange zest. Mix the baking soda and spices with the flour and pour the flour mixture into the liquid mixture, mixing thoroughly with a spoon.
3. Pour the batter into the pan and bake for 45-50 minutes. Check the cake after 30 minutes, as all ovens vary. The cake should be well risen and golden brown; pierce it with a knife to ensure the inside is cooked through. Transfer the finished cake to a wire rack.
4. You can serve this delicious cake simply with tea. Or you can top it with buttercream frosting laced with orange zest, or drizzle it with a crisscross glaze made from powdered sugar mixed with orange juice.
   
   We recommend preparing it for tea Club sandwich roll.