Sufra Dayma:

Carrot Cake

By Moushira Abdel-Malek

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Ingredients :

11/2 cups wholewheat plain flour (wholemeal)

1 cup light corn or golden syrup

11/2 tsp baking powder

1 tsp ground cinnamon

2 cups grated carrot

1/2 cup golden raisins or sultanas

3 large eggs

1 tsp vanilla essence

1/2 cup corn oil

Icing sugar for sifting (optional)

Method:

Preheat oven to 180 degrees. Grease and lightly dust with flour a 20 cm deep cake pan. Combine corn syrup, eggs and vanilla in a medium- sized bowl. Beat with an electric blender until frothy. Add the oil and beat only to combine. In a larger bowl, sift the flour, baking powder and cinnamon. Add grated carrot and raisins to the flour mixture and stir until mixed. Make a well in the centre. Pour the egg mixture in the well. Fold in the carrot mixture and stir well with a spatula to combine. Pour the batter into the cake pan and spread the top to level. Bake until a skewer inserted in the centre comes out clean (approx. 50 - 55 minutes). Cool in the pan then remove. Sift icing sugar on top then serve in wedges.

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