Autumn is the perfect time for carrot, Apple, and pumpkin pies. I offer you another recipe, the pie turns out to be fragrant, with pieces of nuts and juicy raisins – a great addition to a Cup of tea.
In a bowl, add the flour, baking soda and baking powder, and mix well.
Peel the carrots and grate them on a fine grater. The weight of already peeled carrots is indicated!
Wash the raisins and let the water drain.
Chop the nuts into small pieces.
Sift the flour with baking soda and baking powder into a bowl, add the cinnamon and grated nutmeg, and mix well with a whisk.
Measure 100 ml of vegetable oil.
Put the eggs in a large bowl.
Beat them lightly.
Add sugar and beat well with a whisk.
Pour in the vegetable oil and beat again.
Add grated carrots, nuts and raisins.
Mix with a spatula.
In a number of techniques to introduce the flour mixture, stirring with a spatula.
Put the finished dough in a form covered with baking paper.
Put the form in the oven, preheated to 180 °C, and bake for 40-50 minutes, until dry toothpick.
Allow the finished cake to cool slightly in the mold, then transfer to the grill and cool completely.
Cut the pie into serving pieces and serve.
If desired, you can decorate the cake with icing.
