MICHAEL'S CARROT CAKE    back.jpg (2643 bytes)

1 cup flour (half plain, half wholemeal) 1/2 teaspoon each salt and mixed spice
3/4 cup sugar 2 eggs, beaten
1/2 cup oil 11/2 cups finely grated carrots
1 teaspoon bicarb soda

Sift then mix all dry ingredients in a bowl. Add beaten eggs and stir until smooth, likewise with the oil. Then add carrots and mix until smoothly blended.   Place into greased pan and bake at 180° for 50 minutes.