Carrots in the fridge (and not much else)…
Sun and a wonderful blue sky outside (glorious today in Milan, looks like spring!)…
What possibly can I do if not baking little carrot cakes from a Donna Hay book (always the same one…)???
I halved the recipe, as we couldn’t possibly eat for 5 day a big cake, and I made those little one, in little plum cake moulds. They turn out quite brown, like her cake, but I think is the combination between brown sugar and carrots that do the trick…
I think some chocolate chips won’t do any arm to the general idea of this cake, if you really need to add them (sure you’ll need to had them: what is life without chocolate???)…

125 g of brown sugar
9 cl of vegetable oil
2 eggs
100 g of whole wheat flour
1 teaspoon of chemical yeast
1/2 teaspoon of bicarbonate of sodium
1/2 teaspoon of cinnamon
1/3 teaspoon of powdered ginger
150 g of grated carrots
30 g of chopped hazelnuts
60 g of Corinth raisins

Pre-heat the oven at 180° C.
I used the mixer with the whisk to do the batter, but you can do as well by hand, using whisk and muscles.
Place in your mixer sugar and oil and begin to beat. Add eggs one by one, the add the rest of the ingredients and beat until you obtain a smooth batter.
Oil some moulds (I used 5 a bit bigger than muffin moulds) and distribute the batter. cook for 30 minutes, or until a toothpick comes out clean and dry.
Let them cool.

Donna suggest to glazed then with cream cheese, but that’s tooooo way Anglo-Saxon for a Mediterranean girl like me! But fell free to do it!