Carrot cake

Ingredients 1 1/2 tsp vegetable oil 120g (4oz) plain flour 1 tsp bicarbonate of soda 1/2 tsp salt 2 large eggs 1/4 tsp ground cardamom seeds 255g (8oz) granulated sugar 50g (2oz) softened butter 280g (10oz) finely grated carrots 2 tbsp chopped pistachio n

Ingredients

1 1/2 tsp vegetable oil

120g (4oz) plain flour

1 tsp bicarbonate of soda

1/2 tsp salt

2 large eggs

1/4 tsp ground cardamom seeds

255g (8oz) granulated sugar

50g (2oz) softened butter

280g (10oz) finely grated carrots

2 tbsp chopped pistachio nuts

2 tbsp chopped flaked almonds

2 tbsp raisins

Method

This makes a light cake which keeps well, enough for at least 10 slices.

Use vegetable oil to grease an 8" (20cm) round non-stick cake tin, lining base with some non-stick or greaseproof paper, then dusting lightly with a little flour. Pre-heat oven to Gas Mark 4, 180 deg C, 250 deg F. Sift flour well with bicarbonate of soda and salt. Beat eggs well in a large bowl, then add ground cardamoms, sugar and softened butter, beat well until mixed thoroughly. Add sifted flour mixture to eggs and fold in gently with a spatula. Add carrots, nuts and raisins and fold in gently too. Pour cake mixture into tin and bake for 45 minutes or until the top is golden-red and a skewer inserted into the centre comes out clean. Cool for a few minutes in the tin, then turn the cake onto a wire rack to cool. Dust with icing sugar before serving.