Carrot cake

First, preheat the oven to 170 °C and prepare a cake tin (⌀ 24 cm). Line the bottom of the cake tin with baking paper and grease the sides with 1 tablespoon of rapeseed oil.

Then prepare the batter for the cake base. In a large bowl, whisk 4 eggs with white and brown granulated sugar until foamy, and slowly pour in 300 ml of rapeseed oil while continuously stirring. Then whisk 1 tablespoon of vanilla extract into the mixture. Sift plain flour into the whisked mixture, add baking powder, ground cinnamon, and a pinch of salt, and mix. Stir in raisins, coarsely grated carrots, and coarsely chopped walnuts, and mix again. Finally, pour the resulting batter into the prepared cake tin.

Place the tin in the preheated oven and bake the cake base for 45–50 minutes at 170–175 °C. After removing, let the cake base cool completely (1–2 hours).