Carrot Almond Cake

Original Recipe by Amy Beh

190g soft table margarine
210g soft brown sugar
1 tsp vanilla essence
3 eggs
½ cup grated carrot
¾ cup roasted almonds, coarsely chopped
1½ tsp mixed spice

Sift

100g plain flour
90g self-raising flour

Line and grease a 20cm square or round cake pan. Preheat oven at 180°C.

Beat soft margarine, sugar and essence until light and fluffy. Add in eggs, one at a time, beating well after each addition.

Fold in grated carrot and chopped almonds. Add sifted dry ingredients and mixed spice.

Turn out mixture into prepared cake pan and bake for 45–50 minutes or until a skewer inserted into the centre of the cake comes out clean.