Carrot and Pistachio Cake Recipe

100 g/4 oz/0.5 cup butter or margarine, softened
100 g/4 oz/0.5 cup caster (superfine) sugar
2 eggs
225 g/8 oz/2 cups plain (all-purpose) flour
5 ml/1 tsp bicarbonate of soda (baking soda)
5 ml/1 tsp ground cardamom

225 g/8 oz carrots, grated
50 g/2 oz/0.5 cup pistachio nuts, chopped
50 g/2 oz/0.5 cup ground almonds

100 g/4 oz sultanas (golden raisins)

Method:

Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the eggs, beating well after each addition, then fold in the flour, bicarbonate of soda and cardamom. Stir in the carrots, nuts, ground almonds and raisins. Spoon the mixture into a greased and lined 23 cm/9 in cake tin (pan) and bake in a preheated oven at 180°C/ 350°F/gas mark 4 for 40 minutes until well risen, golden and springy to the touch.