Karen’s Carrot cake

Mix together and leave in a warm place overnight:

• 1 1/2 cups wholemeal flour
• 3/4 cup Kefir

Beat in:

• 1 small egg
• 1/4 cup coconut oil or melted butter

Then add:

• 1 cup Shakkar
• 2 tsp treacle
• 2 cups grated carrot
• 1/2 cup raisins
• 1 cup crispy walnuts (optional)
• 2 tsp cinnamon
• 2 tsp mixed spice
• 1 tsp Baking Powder
• 1 tsp Baking Soda, dissolved in 1 tbsp hot milk

Mix until well combined. Pour into greased ring tin and bake at 175C (350F) for about 50 minutes.