175g soft brown sugar
175ml sunflower oil
175g self-raising flour
3 large eggs
150g coarsely grated carrots
1 large orange, grated zest and juice
1 tsp bicarbonate of soda
1 tsp ground cinnamon
Oil and line a cake tin.
Whisk the eggs, sugar and oil together in a mixing bowl.
Stir in the sultanas, carrot, orange zest and orange juice and then mix in the flour, bicarbonate of soda and cinnamon.
Bake in an over (180ºC) for 40-45 minutes until cooked in the over. Again,if you are cooking this in a wood-fired oven, cover with foil and bake for 15 minutes. Turn 180º and bake for a further 15 minutes. Remove the foil and check after 5 minutes. If the top looks as though it will get too brown, replace the foil and cook for a further 5 minutes. Test and put back for another 5 minutes if necessary.