1/2 cup oil
1 cup brown sugar
2 cups grated carrot (more is okay)
1/2 cup sultanas
1/2 cup crystallised ginger, chopped
1 cup walnuts, chopped
1 cup self-raising flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon mixed spice
Step 1 Beat eggs, oil and sugar in a food processor. Add carrot, sultanas, ginger and walnuts. Blend for about 10 seconds. Add remaining dry ingredients. Blend for 30 seconds until well mixed.
Step 2 Pour into cake tin lined with baking paper. Bake at 170°C for 50-60 minutes.
(Adapted from a NZ Woman’s Weekly recipe)