Eggless Carrot Cake

Name: Eggless Carrot Cake
Cuisine: Cypriot
Ingredients: 1 ½ cups self-rising flour; 1 ½ cups whole wheat flour; 2 teaspoons baking powder; 1/2 cup olive oil; 1 cup brown sugar; 1 cup water; 2 tablespoons cognac (or brandy); a little ground Ceylon cinnamon; a little ground cloves; a little ground nutmeg; 2 large carrots, grated on the coarse side of the grater; 3/4 cup coarsely chopped walnuts; 3/4 cup golden raisins

Recipe by Nutritionist Andreas Savvas

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INGREDIENTS

1 ½ cups self-rising flour
1 ½ cups whole wheat flour
2 teaspoons baking powder
1/2 cup olive oil
1 cup brown sugar
1 cup water
2 tablespoons cognac (or brandy)
a little ground Ceylon cinnamon
a little ground cloves
a little ground nutmeg
2 large carrots, grated on the coarse side of the grater
3/4 cup coarsely chopped walnuts
3/4 cup golden raisins

METHOD

In a small saucepan, combine the water, sugar, oil, cognac, spices, and carrots. Boil for 3-4 minutes and let the mixture cool down completely.
In a bowl, combine the flour, baking powder, walnuts, and raisins. Once the carrot mixture has cooled, combine it with the dry ingredients mixture and mix well with a spoon.
Flour your cake pan and pour the batter in. Bake for 45-50 minutes in a medium oven at 180 ºC.