Sufra Dayma: Carrot Cake By Moushira Abdel-Malek 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.
