Quick and Easy Carrot Cake
1 cup vegetable oil
3 eggs, lightly beaten
1 cup sugar
3 cups coarsely grated carrot
⅓ cup crushed pineapple, well drained.
2 tbsps sultanas
2 tsps mixed spice
1 ¼ cups self-raising flour (cake flour)
1 cup wholemeal self-raising flour
1. Preheat oven to moderate 350ºF/180ºC. Brush a deep, 9 inches square cake tin with melted butter or oil. Line the base and sides with paper; grease the paper.

1. Using electric beaters, beat oil eggs and sugar in small mixing bowl until light and creamy.

3. Pour mixture evenly into prepared tin; smooth surface. Bake 45 minutes or until skewer comes out clean when inserted in centre of cake. Leave cake in tin 10 minutes before turning onto wire rake to cool. Serve dusted with sifted icing sugar, if desired.

 

2. Transfer mixture to large mixing bowl; add carrot and fruits. Using a metal spoon, fold in the sifted dry ingredients, including hunks; stir until just combined.

     Makes one 9x9inch square cake.