Pecan Carrot Bundt Cake

This moist carrot cake is simple to make and perfect for morning or afternoon tea.

Ingredients serve 12

250 ml vegetable oil

360 g brown sugar

4 eggs

540 g self raising flour

1 tbls mixed spice

400 g grated carrots

150 g sultanas

120 g chopped pecan nuts

Method

Preheat the oven to 160ºC normal bake. Place oil, sugar and eggs in a mixing bowl, mix until evenly combined. Add flour and mixed spice, beat until mixture is smooth. Add carrots, sultanas and pecans, blend until consistently mixed.  Pour the finished batter into a greased bundt tin and bake in the oven for approx. 65 minutes. Remove from the oven and turn upside down on a tray with a piece of baking paper. Leave the tin on until the cake has completely cooled approx. 1 hour. Allow cooling in the fridge before icing the cake. Drizzle lemon icing on top or plainly dust with icing sugar prior to cutting and serving.

Note: Try adding lemon or orange zest and juice. Use any dried fruits instead of sultanas such as dates, raisins or currants. A cheese frosting made with cream cheese, icing sugar and lemon is also great for this cake.