Carrot Cake


  • 500 gram mix
  • 80 ml water
  • 3 eggs
  • 150 ml vegetable oil
  • 150 gram grated carrot

Preheat the oven to 175°C (convection oven 160°C). Ingredients need to be at room temperature. Mix 500 gram of the mixture with 80 ml of water, 3 eggs, 150 ml of vegetable oil and 150 gram of grated carrot. Add chopped walnuts and/ or soaked raisins to taste. Mix together for 5 minutes, then pour the cake batter into a greased and lined 8 inch/20 cm square or 9 inch/22 cm round baking tin. Bake the cake in the center of the oven for approximately 50-60 minutes until golden.