serves
8 - 10
serves
8 - 10
people
Ingredients
- 300 g self-raising flour
- 1 tsp cinnamon
- 1 tsp mixed spice
- 4 medium eggs
- 350 g caster sugar
- 1 tsp vanilla extract
- 300 ml olive or vegetable oil
- 1 pinch of salt
- 60 g hazelnuts
- 60 g walnut pieces
- 150 g sultanas
- 3 large grated carrots
Instructions
Preheat oven to 180ºC.
Sift flour, cinnamon and mixed spice together into a large bowl. Add eggs, sugar, vanilla, oil and a pinch of salt. Mix lightly, then incorporate hazelnuts, walnuts, sultanas and grated carrots.
Pour into a greased and lined 23 cm (9 in) greased cake tin. Bake in preheated oven for 1 hour. Check the cake with a skewer. If it comes out clean, the cake is cooked; if it doesn’t, cook for a further 5–10 minutes and try again. Allow to cool in tin for 15 minutes, then remove and cool on cooling rack.
Top with lemon cream cheese frosting.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
