Huletts Carrot Cake



500ml (2 cups) self-raising flour
500ml (2 cups) Huletts SunSweet Brown Sugar
5ml (1 teaspoon) salt
5ml (1 teaspoon) ground cinnamon
250ml (1 cup) wholewheat flour
375ml (1½ cups) oil or melted brick margarine 3 eggs
5ml (1 teaspoon) vanilla essence
750ml (3 cups) raw carrot, finely grated
250ml (1 cup) nuts, chopped



  1. Sift the dry ingredients together. Add the wholewheat flour.
  2. Combine the oil or margarine, eggs and vanilla essence. Add to the dry ingredients and beat well.
  3. Fold in the carrots and nuts. Pour into a large 23cm greased ring or round tin.
  4. Bake at 160°C for 80 - 90 minutes or until a skewer inserted in the centre comes out clean.
  5. Turn out and cool. Dust with icing sugar.

NOTES: This cake can also be baked in two medium sized loaf pans.