Carrot Cake

A classic cake that just tastes great.

Wot u need
85g sultanas
Juice of 1 orange
85g wholemeal flour
85g self-raising flour
1 tsp bicarbonate of soda
1 tsp cinnamon
1 tsp mixed spice
1/4 tsp salt
100mls sunflower or other vegetable oil
1 large carrot grated
2 beaten eggs

Wot u do
Heat an oven to just below 180 degrees c. Soak the sultanas in the orange juice overnight (this step can be missed out.) Sift the dry ingredients into a bowl and mix well. Pour the oil and eggs into the dry ingredients and mix then fold in the carrot and sultanas and juice. Grease a standard 20cm pie dish (must be deep sided as cake will rise) or a 900g loaf tin and chuck in mix. Bake in middle shelf for 40 mins till a knife comes out clean. Cool cake on a rack.

To decorate:
Mix 100g of softened unsalted butter with a good old amount of icing sugar and spread on top.

Store in cake tin for four days easily.

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