Carrot Cake

Ingredients

285g self raising flour

340g sugar

2 tsp baking powder

85g flaked almonds or chopped nuts

3 tsp ground cinnamon
0.5 tsp ground ginger

300ml sunflower oil

285g grated carrots

4 eggs

1 tsp vanilla

Method

Place all of the dry ingredients in a large bowl. Add the oil, eggs, vanilla and carrots, one ingredient at a time, mixing well between additions. Pour into a baking tray (30x20cm, and bake at 180C for 40 mins.

Notes
The original recipe called for 2 tsp of ground ginger. This was way, way too much for my tastes, and I have knocked it back to half a teaspoon instead. 

The first time, I make carrot cake I used chopped cashews. That was all I had available. They were okay, just. The second time, I used pecans, and that has worked a great deal better.