A carrot cake with cinnamon resembling a Christmas ginger cake appeared in my home a few years ago and I have made it regularly since. Every time it is excellent: sweet-smelling, moist, slightly nutty, with a hint of chocolate. I know that this cake is often decorated with lemon glaze.

Most of all I like a chocolate and nut combination. The quantity of the ingredients is easy to remember. You need two of almost everything (except for eggs and oil). Recently I found that this portion is too big for me, so I made an "at once" cake, taking into consideration the amount of ingredients as well as the speed at which it disappears from the plate. In the ingredients of this cake you will only find amounts, because if you keep everything in proportion and use a cup as a measuring jug for the carrot and flour, the cake will be perfect.

Ingredients:

4 eggs

1 cup of oil

2 cups of flour

2 cups of grated carrot

2 cups of sugar

2 teaspoons of cinnammon

2 teaspoons of baking soda

2 teaspoons of baking powder

walnuts, raisins

chocolate icing

Heat the oven up to 180C.

Whisk the eggs and sugar into a fluffy mass. Whisk constantly while adding the oil and flour. Following this, add the grated carrot, baking soda, baking powder and cinnamon. Mix thoroughly. Add as many raisins and minced walnuts (save a few nice ones for decoration) as you think you need. Bake for about 50 minutes. Decorate with chocolate icing and walnuts.

Enjoy your meal!