Boiled Carrot Cake

A delicious, moist carrot cake with a touch of class. The recipe can be altered by adding or omitting fruit varieties or nuts. The cake will stay moist for 3 to 4 days, if it lasts that long!

• Ready In: 1 hr 20 mins
• Yields: 8 slices

Ingredients

• 1  cup  grated carrot
• 3⁄4 cup raisins
• 3⁄4 cup water
• 3⁄4 cup caster sugar
• 30  g butter
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground nutmeg
• 3⁄4 cup plain flour
• 3⁄4 cup self raising flour
• 1⁄2 teaspoon bicarbonate of soda
• 1⁄2 cup  chopped walnuts

Directions

1. Combine carrot, raisins, water, sugar,butter, cinnamon, nutmeg in a saucepan.
2. Stir over low heat until sugar is disolved. Do not allow to boil.
3. Bring to boil, reduce heat, cover and simmer for 10 minutes.
4. Cool to room temperature.
5. Sift half flours and soda into cold mixture.
6. Then sift remaining flours and add walnuts.
7. Spread into a well greased cake tin. Bake in a moderately slow oven for about 1 hour.
8. Stand for 5 minutes before turning onto a wire rack to cool.
9. Tip. Any dried fruit can be used and the walnuts can be ommitted.
10. Frosting can be added to cake.