CARROT & WALNUT CAKE

Ingredients:

Method:

Self Raising Flour 120g 4.5oz
Plain Flour 60g 2oz
Mixed Spice 2.5g 0.1oz
Eggs (55g size) (Lightly Beaten) 3
Raw Sugar 200g 7oz
Light Olive Oil 100g 3.5oz
Vanilla Essence 2.5g 0.1oz
Carrot (Grated) 150g 5.25oz
Walnuts (Chopped) 100g 305oz

Sieve together flour and mixed spice into a bowl. In another bowl combine the eggs, sugar,oil and vanilla essence. Stir this wet mixture through the dry ingredients, add walnuts and grated carrot and stir gently to combine. Spoon mixture evenly into a base lined and greased 20cm (8 inch) ring tin. Bake at 170°C (340°F) for 50 minutes or until cooked. Ice with lemon icing. Variations: Add mixed peel, sultanas that have been soaked in orange juice, use pecan nuts instead of walnuts