Go To Carrot Cake

Submitted by Yael Yomtov-Emmanuel (mother of Noam, 2nd grade)
“I have been making this carrot cake for over 15 years. Loved by kids and adults alike.”

2 eggs, lightly beaten
1 cup sugar
1 cup grated (raw) carrots
¾ cup vegetable oil
(½ cup chopped walnuts – optional)
(¼ cup chopped raisins – optional)
(¼ cup sultanas – optional)
1½ cups plain flour
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon baking soda
1½ teaspoons baking powder

1) Preheat oven to 350 degrees.
2) Grease or oil 7 x 11 inch cake tin.
3) In a large bowl, stir together: eggs, raw carrots, oil, raisins, sultanas, and walnuts.
4) Add all remaining dry ingredients to the large bowl and stir until moistened.
5) Pour the mixture into the prepared tin and bake at 350 degrees for 40-45 minutes.
6) Cool the cake slightly before turning onto a wire rack to cool before serving.