Carrot Cake

Ingredients:

some grease for the baking pan (I used a bundt cake pan for this)
some flour or breadcrumbs for the baking pan

Batter:
300 g carrots
300 g wheat flour
1 pinch of salt
2 leveled teaspoons baking powder
1 leveled teaspoon baking soda
4 eggs
2 teaspoons vanilla sugar or 1/2 teaspoon vanilla extract
175 g brown sugar
200 g oil
1 teaspoon cinnamon
1 pinch ground nutmeg
1 pinch ground cloves
150 g chopped walnuts
100 g raisins

Frosting:
200 g powdered sugar
30 g sour cream

Preparation:
1. Peel and grate carrots.
2. Preheat oven to 180°C (350 F). Grease baking pan, then cover baking pan with flour or breadcrumbs to make it easier to remove cake after baking
3. Mix flour, salt, baking powder and baking soda in a bowl, then add eggs, vanilla, spices, brown sugar and oil and mix into a smooth batter. Add grated carrots, chopped walnuts and raisins. Pour batter into the greased pan and bake at 180°C (350 F) for 60 min or until a toothpick comes out clean.
4. Remove cake from oven, let cool down for 10 minutes, then remove cake from pan and let cool down fully.
5. Prepare frosting: mix powdered sugar and sour cream until frosting is very stiff. Glaze cake with the frosting.

Comments:
1. I used pumpkin spice mix instead, which worked great.
2. You don't have to use a fancy mixer for this cake, just stir it with a wooden spoon, the batter is rather liquid.