140 ml vegetable oil
2 eggs
200 g light brown sugar
300 g grated carrot (grated weight)
100 g raisins
180 g self raising flour
1 pinch salt
0.5 tsp bicarbonate of soda
1 tsp ground cinnamon
0.5 tsp mixed spice
0.5 tsp freshly grated nutmeg
Preheat the oven to 150C/gas 2.
Oil and line a 13 x 23cm loaf tin with greaseproof paper.
Beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot, raisins and chopped nuts.
Sift in the rest of the dry ingredients and bring the mixture together using a wooden or large metal spoon until well combined.
Pour the mixture into the prepared loaf tin, smooth the surface and bake in the oven for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean.
Remove from the oven and allow the cake to cool in the tin for about five minutes before removing. Cool completely on a wire rack before serving.
75g of pecans or walnuts can be added at the '"dry ingredients" stage if desired
