Carrot Cake

(Havuclu Kek)

3 eggs, at room temperature
1 1/2 cup sugar
2 cups carrot, bring them to fine pieces by using food processor
1/2 cup extra virgin olive oil
2 tbsp lemon juice
1 tbsp lemon zest
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 tsp ground cloves
2 1/2 cups all purpose flour
1 tsp baking powder
3/4 cup walnuts, crumbled
2/3 cup Sultana or Golden raisins

You can use any kind of Cake mold (I used one with a hole in the center).

Preheat the oven to 375 F (180 C).

Beat the eggs with sugar until creamy using a mixer for 3-4 minutes. Add the carrot, olive oil, lemon juice, lemon zest, cinnamon, nutmeg, ginger and cloves, continue to mix. Toss the flour and baking powder in another bowl and add into the mixture. Mix until the batter is creamy. Slowly add walnuts and raisins, stir using a spoon.

Oil the mold first, then sprinkle 1 tbsp flour in it. Pour the batter into the mold equally using a tablespoon.

Place the mold on the middle rack. Bake for about 40 minutes or until the toothpick comes out clean. Wait for 15 minutes, then place the cake on the wire rack to cool it down.