Moist carrot cake recipe

Upon finding ourselves with a surplus of carrots to use up, we decided to make a carrot cake. More precisely it was Richard and Miss T that did the cooking - I just did the eating. I was so impressed with how moist and delicious it turned out that I knew we had to type up the recipe so that we can hopefully make it again soon.

Most carrot cake recipes finish off with a topping of cream cheese frosting but we had some double-cream which we poured onto it for serving instead.

Ingredients:
235ml Olive oil
100g yogurt
4 large eggs
half a tsp vanilla extract
100g caster sugar
125g light muscavado sugar
300g self-raising flour
half tsp cinnamon
half tsp ground ginger
1.5 tsp mixed spice (find a recipe to make your own here)
2 tsp baking powder
75g walnuts (roughly chopped)
100g sultanas
265g grated carrots

Method:
1. Preheat the oven to 180C and grease and line a large baking tin suitable for a traybake (we actually had to split the mixture between two tins).
2. Mix the oil, yogurt, eggs, and vanilla in a bowl. We used a freestanding mixer to mix these ingredients.
3. Then place all the dry ingredients into another large bowl and mix together (except for the walnuts, sultanas and grated carrots which go in last).
4. Gradually mix the dry ingredients into the wet ingredients and combine. Then add in the carrot, walnuts and sultanas.
5. Pour into the prepared baking tin and bake for between 20-30 minutes until a skewer comes out clean.

Can be served with cream cheese frosting or cream.