Carrot cake

Preheat and Prepare:
Begin by preheating your oven to 180°C (350°F).
Grease and flour two loaf tins, preparing them for your delightful creation.

Carrot Medley:
In a saucepan, combine the grated carrots, water, butter, and brown sugar.
Bring this aromatic medley to a boil, then simmer for 5 minutes. Once done, allow it to cool.

Dry Mix:
In a separate bowl, gather the dry ingredients: whole wheat flour, bicarbonate of soda, baking powder, ground cinnamon, ground ginger, allspice, salt, and raisins.
Mix these aromatic spices and raisins well.

Eggcellent Addition:
Add the beaten eggs to the cooled carrot mixture, infusing it with a rich and creamy texture.

Marriage of Flavors:
Now, it’s time to unite the wet and dry ingredients.
Combine them thoroughly, creating a harmonious mixture that tantalizes the senses.

Baking Bliss:
Carefully pour this delectable batter into the prepared loaf tins, ensuring an even distribution.

Oven Embrace:
Place your creations in the preheated oven and let them bake for approximately 30 minutes, or until a toothpick inserted into the centre comes out clean.

Topping Temptation:
Once your carrot cakes have cooled, you have a delightful choice of toppings.
Drizzle them with a luscious concoction of either icing sugar and lemon juice, a creamy blend of icing sugar and cream cheese, or adorn them with a generous dollop of whipped cream, kissed by a sprinkle of cinnamon.