handful (85g) of sultanas
juice of 1 orange
3/4 cup (85g) wholemeal flour
1/2 cup (85g) self-raising flour
3/4 cup (175g) soft brown sugar
1 tsp bicarbonate of soda
1 tsp cinnamon
1 tsp mixed spice
½ tsp salt
1/2 cup (125ml) sunflower oil
2 eggs, beaten
1 & 1/2 cup (175g) carrot, peeled and coarsely grated
handful (50g) of walnuts, roughly chopped
1. Preheat the oven to 180°C. Beat all of the frosting ingredients together with the grated zest from the orange.
put into the fridge for later. Soak sultanas in the juice from the orange. Sieve flours, soda, spices and salt into bowl.
pour on the eggs and oil then mix well.
2. Fold in the grated carrot, walnuts, sultanas and remaining orange juice. Pour into a greased and lined 900g loaf tin and bake for 1 hour… covering with foil for the second 30 minutes to prevent it colouring too much.
3. Cool in tin for 5 minutes before turning out onto wire rack. Ice the cake with the orange frosting when cold and sprinkle with crushed walnuts to serve.