This carrot cake recipe has been in the family for some time now and it is a favourite that’s for sure! You may be surprised by the amount of oil and sugar, but it makes for a delicious and moist cake. I have made it with less oil and sugar and found it works better as cupcakes than cake, you can try it out and see which you prefer.
You can omit the walnuts or raisins if you want. I sometimes just add walnuts or just raisins and at other times I don’t add anything extra at all. Ginger adds a nice kick to this cake but if you don’t have any you don’t have to go out and buy it, it is perfectly fine without it.
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