<ul><li><font class="content">175 grams Sugar (granulated)</font></li><li><font class="content">175 millilitres Oil (Vegetable)</font></li><li><font class="content">3 Eggs (whole)</font></li><li><font class="content">175 grams Carrots (shredded)</font></li><li><font class="content">100 grams Raisins</font></li><li><font class="content">175 grams Flour</font></li><li><font class="content">2 teaspoons Baking Soda</font></li><li><font class="content">1 teaspoon Cinnamon</font></li><li><font class="content">0.5 teaspoons Nutmeg</font></li></ul>
<p><font class="content">1. Preheat the oven to 350<br>
2. Line the 8 inch pan with parchment paper. You think I'm joking, but I'm not. Remember last time. Grease that.<br>
3. Mix the dry ingredients, without the raisins and carrots.<br>
4. Mix the wet ingredients in a different container.<br>
5. Add the wet ingredients to the dry ingredients and mix until non-lumpy.<br>
6. Work in the raisins and carrots.<br>
7. Stick that lump of goo in the tin and bake it for ~45 minutes, until a toothpick comes out clean.<br>
8. Let it cool until you can touch the latch on the springform without
burning yourself, then pop the pan and peel off the paper.<br>
9. Frost that thing. You did get frosting, right?
</font></p>