225g Self Raising Wholemeal Flour
225g Finely Grated Carrots
150ml Sunflower Oil
170g Raw Brown Sugar
100g Raisins
75g Medium Dessicated Coconut – optional
75g Coarse Ground Almonds – optional
1tsp. Cinnamon
¼tsp Nutmeg
¼tsp Mixed Spice
2 Eggs

Method
1.Preheat oven to 180°C (350F/Gas mark 4)
2.Grease and line a 7” tin with greaseproof paper
3.Whisk the eggs and sugar till thick and creamy and then slowly add the oil
4.Add the grated carrots, raisins, nuts and coconut and very gently fold in the flour, mixed spice, nutmeg and cinnamon. Be careful not to overbeat.
5.Spoon mixture into tin and bake for 1 to 1 ½ hours or until a skewer inserted into the cake comes out clean.
6.Take the cake from the oven and allow to cool before turning out onto a wire rack.