Fruit and Nut Carrot Cake
1 cup shredded carrots
2 ¼ cups self-rising flour
2 tsp ground cinnamon
1 1/3 cups demarara sugar
1 cup desiccated coconut
¾ cup sultanas
¼ cup chopped walnuts
½ tsp vanilla extract
½ cup melted butter
¼ cup vegetable oil
Grease and base-line a 20cm square, loose-based cake tin.
Heat the oven to 350F/180C/gas 4.
Sift flour and cinnamon into a bowl. Stir in the carrots, sugar, desiccated coconut, sultanas and chopped walnuts.
In another bowl, beat together the eggs, vanilla extract, melted butter and vegetable oil. Stir this mixture thoroughly into the flour mix.
Put mixture into cake tin and bake for 45-50 minutes until golden and firm to touch.
Leave to cool in the tin for 10 minutes, then turn on to a wire rack to cool. Cut into 16 fingers.