Grandpa’s Carrot Cake

2 large carrots (grated)
DRY INGREDIENTS
1/2 C AP raising flour
1 TBL raw Old Fashioned oatmeal
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
WET INGREDIENTS
2 eggs
1/2 C light brown sugar
1 TBL melted butter
2 TBL raisins
1/2 tsp vanilla

Pre-heat oven to 400º
Prepare Dry Ingredients: Sieve flour, spices and baking powder into bowl and fold in with big movements.
Lightly grease 1 large round springform pan
Fold waxed paper into a triangle four times – ending up with a thin wedge
Place point of wedge in the center of your round pan and trim to the edge of the pan.
Open up your circle and place in the bottom of your pan.
Grease lightly with cooking spray.
Peel carrots and grate into small strips
Whisk eggs and sugar together with whisk until doubled
Move whisk side to side, not in a circular motion
Whisk in melted butter.
Add carrots, oatmeal and raisins and fold in with spatula.
Fold in dry ingredients
Bake for 50 minutes at 400º or until a skewer inserted into the middle of the cake comes out clean.
Serve with cream cheese icing (see below) or just sprinkled with icing sugar.

Cream cheese icing

100 g cream cheese
1 lemon – well washed – zested and juiced
2 tsp vanilla
1 TBL whipping cream
30 g confectioner sugar
Mix all ingredients together with the hand mixer.

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