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Wholemeal Pecan Carrot Cake

• 1 cup wholemeal plain flour
• 1 tspn bicarbonate soda
• 1 tspn cinnamon
• 1 cup sultanas
• 1 ½ cups finely grated carrot, lightly packed (approx. 2 medium carrots)
• 1 cup raw sugar
• 1 cup chopped Pecans
• 2 eggs
• ½ cup maize or sunflower oil

Method

Sift flour, soda and cinnamon into a basin and return husks to basin. Add sultanas and carrot, Pecans and sugar and mix well. Beat eggs and oil together with a fork and add to well in centre of dry ingredients. Beat well. Spread mixture into a well greased 28 x 18cm lamington tin. 

Bake in a moderate oven approx. 40 minutes or until cooked when tested. 

Let stand in tin 5-10 minutes before turning onto a wire rack to cool.

Food for a Healthy Heart
Australian Natural Pecans contain No Salt, No Chemicals, No Cholesterol