Carrot Cake - cooking recipe

Ingredients

1/2 c. currants
4 or 5 carrots, peeled and grated to make 3 c.
1 1/4 c. canola oil
1 c. brown sugar
1 c. granulated sugar
4 eggs
2 c. all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
1 Tbsp. cinnamon
1 tsp. grated nutmeg
1 tsp. cloves
1 c. walnuts, chopped
1 tsp. vanilla essence

Preparation

In a large bowl beat oil and sugars; add eggs and beat until well blended.
In a separate bowl sift together the flour, baking powder, soda and spices.
Stir into egg mixture, then add carrots, currants and walnuts; beat well.
Finally add the vanilla.
Mix well.
Pour batter into two greased and floured baking pans or one 8 x 12-inch greased and floured rectangular pan.
Bake for about one hour at 350\u00b0.
If making cupcakes, fill cups only half-full and bake for only 30 minutes.
Frost with Cream Cheese Frosting.