|Carrot & Almond Cake
2 cups carrot, grated
½ cup Soland sultanas
½ cup Soland Almonds Blanched Whole, chopped
1 ½ cups self raising flour
¾ cup raw sugar
1 cup sunflower oil
4 eggs, lightly beaten
1 teaspoon ground cinnamon
Sift cinnamon and flour into a large mixing bowl.
Stir in sultanas, almonds, carrot and sugar.
Stir in oil and egg.
Pour into a greased and lined loaf pan.
Bake in a moderate oven for 1 hour.
Stand on wire rack for 10 minutes before turning.
Cool before cutting.