Egg Dairy Nut Free Carrot Cake - cooking recipe

Ingredients

1 1/2 cups all-purpose flour
1 cup caster sugar
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup grated carrot
1/2 cup sultana
1/4 cup vegetable oil
1 teaspoon white vinegar
1 cup water

Preparation

Add the ingredients into a mixing bowl in the same order as listed.
Mix with a wooden spoon for 1 - 2 minutes.
Pour into a small round or loaf tin (use non stick tin and cooking spray).
Bake at 180 degrees C for 40 mins or until a skewrer comes out clean.
Make fine cup cakes - reduce cooking time to 15-20 minutes.