A moist and spicy cake that has been a favourite for decades. Easy to mix, tastes very good, sounds like health-food, and – if you can resist the cream cheese icing – it is dairy-free as well . . .
1 cup Edmonds wholemeal flour
1 tsp Edmonds baking soda
½ tsp cinnamon
1 tsp mixed spice
1 cup sugar
1½ cups grated carrot, lightly packed
1 cup sultanas or mixed dried fruit
¼ cup chopped walnuts
¾ cup oil
1. Preheat the oven to 180ºC. Lightly grease a 20cm square tin and line the base and two sides with baking paper. Or use a 20cm ring tin, lightly greased and dusted with flour.