Carrot Cake

 

Carrot Cake

8 ozs Self Raising Flour (Brown)   4 ozs Sultanas
1 level teaspoon Mixed Spice        4 ozs grated Carrots
8 ozs soft Margarine                     4 Eggs             
8 ozs soft Brown Sugar                 Tablespoon of Milk

Set oven to 180C/350F/Gas Mark 4

Sift flour and spice into a bowl. Add all ingredients and mix to a soft dropping consistency.

Pour into a tin and smooth top.

Bake in the centre of oven for 1 hour till firm to touch in centre.

Leave to cool in the tin. Will keep for up to 5 days.