Carrot Cake

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Ingredients

½ cup (90g) brown sugar
¼ (65ml) cup oil
2 eggs ¾ cup (90g) wholemeal flour
 ¾ cup (90g) plain flour
 1½ tablespoons Beerenberg Molasses
 1 tablespoon cinnamon
 1 tablespoon carob or cocoa powder (optional)
 ½ cup (90g) raisins
 5 dried figs (diced in small pieces)
 2 tablespoons poppy seeds
 1 teaspoon baking powder
 1 teaspoon baking soda
 ½ teaspoon salt
 juice + rind from one orange rind from 1/2 a lemon
 ½ teaspoon salt 2 cups grated carrots
 ¼ cup pecan or walnut or blanched almonds, chopped

Method

Preheat oven to 180 degrees C.  In a small bowl mix sugar, oil and eggs, beating the mixture until thick and creamy. In a larger bowl mix all the remaining ingredients and add the mixture of oil, sugar and eggs. Mix the batter to combine ingredients well.  Bake for 50 minutes, then increase the temperature to 200 C and bake for another 15-20 minutes or until the centre of the cake is compact and baked properly. Let stand for 30 minutes to cool down.