carrot cake
rating:
175g soft brown sugar
175 ml veg or corn oil
3 large eggs, beaten
140g carrots, grated
100g sultanas
zest of one orange
175g self raising flour
1tsp bicarbonate of soda
1tsp ground cinnamon
1/2 tsp grated nutmeg
Grease and line an 18cm square tin, and pre-heat oven to 180C/ gas mark 4.
Mix the sugar, eggs and oil in a large bowl. Stir in the carrots, sultanas and orange zest.
Sift together the flour, bicarbonate of soda and spices and add to the mixture. Fold together until evenly blended - do not over mix.
Pour the mixture into the prepared tin and bake for 45 minutes until firm and springy.
Cool for 5 minutes in the tin, then turn out onto a cooling rack.
