Ingredients

225g White Self Raising Flour

225g Light Muscovado Sugar

225ml Vegetable/ Rapeseed Oil

4 Eggs

1 tsp Bicarb of Soda

3 tsp Ground Ginger

2 tsp Cinnamon

2 tsp Mixed Spice

150g Saltanas

250g Grated Carrots

75g Walnuts or Pecans

Method

• Pre heat oven to 180 degrees
• Weigh out all ingredients
• Greece 2 x 8 inch cake tins
• Place the oil and sugar in a free standing mixer and mix at a medium setting until pale and fluffy (5-7 mins)
• Add all eggs (one at a time)
• Sift in all the flour and spices and bicarb (ensure nice and evenly mixed)
• Once smooth, add in the saltanas, carrots and nuts
• Bake until firm to the touch (25- 30 mins)
• Once cool fill with a delicious cream cheese buttercream (250g butter, 500g Icing sugar, 100g cream cheese and spices!)

Eat and enjoy!!