Carrot Cake/ Cupcake

• Vegetarian

• Produce

  • 2 cup Carrots
  • 2/3 cup Raisins

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 6 tsp Baking powder
  • 1 cup Brown sugar
  • 4 tsp Cinnamon
  • 1 cup Flour, white
  • 2 1/2 cup Wheat flour

• Oils & Vinegars

  • 2/3 cup Oil

• Nuts & Seeds

  • 2/3 cup Nuts

• Dairy

  • 2 cup Milk

Found on foxyfolksy.com

Ingredients

• 1 c. brown sugar
• 2 eggs
• ⅔ c. oil
• 2 c. milk
• 2½ c. wheat flour
• 1 c. white flour
• 6 tsp. baking powder
• 4 tsp. cinnamon
• 2 c. grated carrots
• ⅔ c. raisins
• ⅔ c. chopped nuts (optional)

Directions

• Prepare a 8-9 inch/20-22cm round cake pan or spring form. (How to prepare pan?)
• Preheat oven to 180°C/350°F.
• Mix together sugar and eggs. Beat well. Add oil and milk. Mix again.
• Sift in flour, baking powder, and cinnamon. Mix.
• Add the grated carrots, nuts, and raisins and stir just enough to blend evenly.
• Pour batter into prepared pan and bake for 30- 35 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans, place on wire racks. Cool completely. Fill and frost as desired.