100 g/4 oz/0.5 cup butter or margarine,
100 g/4 oz/0.5 cup caster (superfine) sugar
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)
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.