150 g (5 oz) self-raising flour
150 g (5 oz) plain flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon bicarbonate of soda
200 ml (6V2 fl oz) vegetable oil
230 g (7V2 OZ) soft brown sugar
4 eggs
NX
125 ml (4 fl oz) golden syrup or treacle
500 g (1 lb) grated carrot
60 g (2 oz) chopped pecans or walnuts
1 Preheat the oven to warm 160°C (315°F/Gas 2-3). Brush a deep 22 cm (9 inch) round cake tin with melted butter or oil. Line the base with baking paper. If you are making the 20 cm (8 inch) round cake, or using two quantities of mixture to make the 15 cm (6 inch) and 20 cm (8 inch) cakes you will need to put a collar on the tin: see the instructions on page 5.
2 Sift together the flours, spices and bicarbonate of soda in a large bowl. Make a well in the centre.
3 Whisk together the oil, sugar, eggs and syrup. Gradually pour into the well, stirring into the dry ingredients until smooth. 4 Stir in the carrot and nuts. Spoon into the tin and smooth the surface. Bake for 1 hour 15 minutes, or until a skewer comes out clean when inserted into the centre. Leave in the tin for at least 15 minutes before turning out onto a wire rack to cool completely. Storage time: Can be kept in an airtight container in the fridge for up to a week, or for 3 days in an airtight container in a cool dry place. Can also be frozen for up to 2 months.
Variations:
• To make a 20 cm (8 inch) round cake, bake for
IV2 hours.
• To make a 20 cm (8 inch) square cake, bake for IV4 hours.
• To make an 18 x 25 cm
(7 x 10 inch) oval cake, bake for IV2 hours.
• To make four 9 cm (3V2 inch) round cakes, bake for 1 hour.
• If using a 15 x 18 cm
(6x7 inch) charlotte tin, bake for 1 hour 40 minutes.
• To make one 15 cm (6 inch) and one 20 cm (8 inch) round cake, use 2 quantities of mixture and bake for IV2 hours and
1 hour 50 minutes respectively.
