Spicy Carrot Bread

Preheat oven to 350°F (175°C) and grease a loaf pan or 8-inch round cake tin.

Whisk together eggs and sugar in a large bowl until light and well combined, about 2 minutes.

Stir in salad oil until the mixture is smooth and fully incorporated.

Combine flour, baking powder, baking soda, cinnamon, and salt in a separate bowl, mixing well.

Fold the dry ingredients into the wet mixture gently until just combined, being careful not to overmix.

Stir in finely shredded carrot, grated orange rind, and grated ginger until evenly distributed throughout the batter.

Fold in raisins and nuts (if using) with a spatula, incorporating them gently into the batter.

Pour the batter into the prepared loaf pan or cake tin, smoothing the top level.

Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Remove from oven and let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.