Classic Carrot Cake
1 ½ cups brown sugar
¾ cup extra light olive oil
1 ½ cups self raising flour
1 tsp cinnamon
3 cups grated carrot
¾ cup FreshLife Sultanas
¾ cup FreshLife Californian Walnut Pieces
Preheat oven to 180°C. Grease and line a 20cm loaf pan.
Beat together sugar and oil and add eggs one at a time, beating after each addition.
Sift together flour and cinnamon and gently mix into egg mixture. Stir through carrot, FreshLife Sultanas and FreshLife Californian Walnut Pieces.
Spoon into loaf pan and bake for 50 minutes or until a skewer inserted into the centre comes out clean.
Stand cake for 5 minutes in pan. Remove from pan. Place on wire rack to cool.