Carrot cake with walnuts and raisins

We sort out raisins from accidental inclusions, rinse thoroughly in warm water and dry on a towel. We also sort the walnuts and chop them with a knife into large pieces.

Peel the carrots from the upper skin, rinse and dry. We rub it on a grater with small holes. We measure out the right amount of carrot shavings. If juice is released during rubbing, squeeze and drain it.

Knead the dough in a separate bowl. We break the eggs and add granulated sugar. Beat with a mixer until a homogeneous foam is obtained. Pour in vegetable oil and mix. Sift the flour together with soda and add to the egg-butter mass. Mix everything together with a mixer or a whisk by hand until a homogeneous dough of medium density is obtained.

Pour prepared grated carrots, chopped walnuts and dried raisins to the kneaded dough.

Mix the additives well with the dough so that they are evenly distributed throughout the volume.

Grease the baking dish with a small amount of odorless vegetable oil. Alternatively, you can line the pan with oiled parchment to make it easier to remove the finished cake. If the mold is silicone, then you do not need to lubricate it. Preheat the oven to a temperature of 180 degrees. We spread the carrot dough in the prepared form. We put the form with the dough in an already hot oven on the middle level and bake for forty to forty-five minutes. The product should brown well and slightly increase in volume. At the end of baking, we check the cake with a toothpick, sticking it into the middle: if the stick comes out without residues of wet dough, then baking can be completed.

We take the finished cake out of the oven, cool it slightly and carefully remove it from the mold. Place on the wire rack to cool. Cut the completely cooled cake into portions and serve.