| Carrot Cake|
4 tbsp Vegetable Oil
2oz Brown Sugar
1 1/2oz Plain Flour
1 1/2oz Plain Wholemeal Flour
1 teasp Baking Powder
1 Carrot, grated
2oz Chopped Walnuts
1. Preheat the oven to 350F and lightly grease and line the base of a 1kg/2lb loaf tin.
2. Place the eggs, oil and sugar in a bowl and beat until smooth. Fold the flours and baking powder into the creamed mixture then stir in the carrot, raisins and walnuts.
3. Spoon the mixture into the prepared tin and bake for 30 minutes or until a skewer inserted in the centre comes out clean.
4. Remove from the oven and leave for a few minutes, then turn out on to a wire rack to cool completely.