3 cups of self-raising flour 2 cups of castor sugar 2 cups of grated carrot 1 1/2 cups of canola oil 1 cup of chopped walnuts 1 teaspoon of salt 1 1/2 teaspoons of bicarb soda 4 eggs 1 teaspoon of vinilla essence 1 cup of undrained, canned, crushed pineapple
1. Preheat oven at 180 degrees (160 degrees fan-forced.) 2. Sift flour, salt and bicarb soda into large bowl. 3. Add pineapple, carrots, eggs, oil and vanilla essence until combined. Stir in chopped nuts. 4. Bake for one hour.
My mum always makes this recipe and the cake is always very moist. :)