Carrot, Orange and Nut Cake Recipe

100 g/4 oz/0.5 cup butter or margarine, softened
100 g/4 oz/0.5 cup soft brown sugar

5 ml/1 tsp ground cinnamon

5 ml/1 tsp grated orange rind

2 eggs, lightly beaten
15 ml/1 tbsp orange juice
100 g/4 oz carrots, finely grated

50 g/2 oz/0.5 cup chopped mixed nuts

225 g/8 oz/2 cups self-raising (self-rising) flour
5 ml/1 tsp baking powder

Method:

Cream together the butter or margarine, sugar, cinnamon and orange rind until light and fluffy. Gradually beat in the eggs and orange juice, then fold in the carrots, nuts, flour and baking powder. Spoon into a greased and lined 20 cm/8 in cake tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 45 minutes until springy to the touch.