Moist Carrot and Ginger Cake

200 g (7 oz) soft dark brown sugar
150 g (5 oz) self-raising flour
1 tsp bicarbonate of soda
160 ml (6 fl oz) vegetable oil
2 eggs
250 g (9 oz) carrots, grated
75 g (3 oz) sultanas
100 g (3½) stem ginger, chopped                      
450 g (1 lb) loaf tin lined

1. Preheat oven to 150°C, 300°F, Gas mark 2
   
2. In a large bowl, place sugar, flour, bicarbonate of soda, vegetable oil and eggs and beat well
   
3. Add grated carrot, sultanas and ginger and mix well - the mixture will be very runny.
   
4. Pour into tin and bake until firm - about an hour.
   

This recipe is from our book "A Taste of Country Markets".  For more details, or to purchase a copy, please click here

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