Carrot Cake

Carrot Cake Extraordinaire
Ingredients
Dry	Wet
9oz Self Raising Flour	6fl oz Oil
2 tsp Cinnamon	2fl oz Milk
1 tsp Nutmeg	3 Large Eggs
Pinch of Salt	12oz Demerara Sugar
	squeeze of lemon juice
	1 tsp vanilla essence

11 oz Grated Carrot	3 oz Raisins (or Currants)

In a mixing bowl put all the wet ingredients and beat well. In another bowl sift the flour and mix in the other dry ingredients. Fold the wet mix into the dry. Add the carrots and raisins. Line an 8" round cake tin and pour in the mixed ingredients and place on the middle shelf of a pre-heated oven set at 150 degrees. After 1and a half hours test the cake with a skewer. When it comes out clean turn the oven off and leave for a further 15 minutes to cool.