Fruity Carrot Cake
1 cup wholemeal self raising flour
½ cup self raising flour
½ cup raw sugar
1 tsp cinnamon
½ cup undrained crushed pineapple
1 cup grated carrot
½ cup Regans Ridge extra virgin olive oil
1 tsp vanilla essence
½ cup chopped walnuts.
Preheat oven to 180 degrees Celsius. Brush a 20 x 18cm lamington tin with oil or line with baking paper. Sift both flours, sugar, and cinnamon into a large mixing bowl. Add the crushed pineapple, carrot, eggs, oil and vanilla essence and beat until well combined. Stir the chopped walnuts into the mixture. Spoon batter into the prepared tin. Bake in a moderate oven for 20 – 25 minutes on until a skewer inserted in the middle of the cake comes out clean. Remove from the oven and leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.