Preheat the oven to 160 C / Gas 3. Lightly grease and flour a 20cm cake tin.
In a large bowl, combine flour, salt, cinnamon, baking powder and bicarbonate of soda.
In a large mixing bowl cream together eggs and sugar. Add oil.
Slowly add dry ingredients and blend together well. Add carrots, walnuts and sultanas.
Pour into cake tin and bake for 35 to 45 minutes. Check after the first 35 minutes, to see if a skewer inserted into the centre of the cake comes out clean. If not, continue to cook, checking every 5 minutes.
Top with your favourite cream cheese icing and enjoy.
Depending on your oven and how many cake tins you use, the cooking time will vary:
1 deep-sided 20cm spring-form cake tin at 160 C will take approximately 60 to 90 minutes. Check the cake regularly after 40 minutes, covering the top with foil if it starts to brown too much around the edges.
You can divide the mixture equally into 2 x 20cm shallow cake tins and cook for less time at 160 C, approximately 45 to 60 minutes. Check the cake regularly after 30 minutes, covering the top of the cakes with foil if they have started to brown too much around the edges.
The quantities quoted are enough for 2 x 20cm cake tins and take at least an hour to bake. I put 1 cake in the freezer and it still tasted every bit as good when it was thawed. This cake is absolutely delicious. - 20 Oct 2010
This is the first time i have ever made Carrot cake and it turned out perfect, i used a silicon cake tin to make it and found the mixture made 2 cakes..which is a bonus as the first went in a day!!! I would recommend that you bake it for about 70 mins!!! x x - 17 Jun 2011