Ingredients for Carrot Cake for Easter:

• 175 grams of sugar
• 175 grams of sunflower oil
• 3 large eggs
• 3 grated carrots
• 100 grams of raisins
• Grated zest of one orange
• 175 grams of flour
• 1 tablespoon of baking soda
• 1 tablespoon of cinnamon
• 1/2 tablespoon of nutmeg

Recipe for Carrot Cake for Easter: Preheat the oven to 180 degrees Celsius. Grease a square 18-centimeter form with butter and line it with parchment paper or baking paper. In a bowl, mix the sugar, eggs, and oil. Add the grated carrot, raisins, and orange zest, and stir well.

In another bowl, mix the flour, baking soda, cinnamon, and nutmeg, and sift it into a large bowl. Add the wet ingredients and mix everything until the batter is almost liquid.

Pour the batter into the prepared pan and bake for about 40 minutes. The cake should spring back slightly when pressed in the center. Remove from the oven, let cool, remove from the pan, and let it cool completely on a rack. At this point, it can be frozen. Whip up all the ingredients for the glaze and pour it over the carrot cake.

Enjoy your meal!