Ingredients
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250 g self-raising Flour
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2 teaspoons Baking Powder
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150 g soft Brown Sugar
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100 g Sultanas
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200 g Carrots
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150 ml Vegetable Oil
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2 medium Egg
Directions
This recipe was kindly sent to us by Tina Richardson, a box scheme customer in Harrow, and has been very popular. Instead of carrot, she used beetroot, which you can substitute here or use a mixture of both.
Steps
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1
Done
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Sift the flour and baking powder into a bowl and stir in the soft brown sugar. Add the sultanas and grated carrots. Beat the oil and eggs together and add to the bowl. Combine with either a wooden spoon or an electric mixer. |
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2
Done
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Spoon the mixture into a greased and lined 20 cm springform cake tin and bake in an oven preheated to 160°C/Gas Mark 3 for 1–1¼ hours, until a skewer inserted in the centre comes out clean. Cool in the tin for 10 minutes, then turn out on to a wire rack to cool completely. |
