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No Fuss Carrot Cake

Carrot cake is one of my all time favourites, and this recipe is quick and simple and produces consistently good results. Usually carrot cake has icing that's made with cream cheese but I don't tend to bother icing my cakes so I don't know what the recipe is.

Ingredients :

    Notes :
9oz Coarsely grated carrot That's about 3 carrots
3 Eggs Free Range of course. For a vegan version you can substitute no-egg, 1/2 a mashed banana, 1 tbsp apple sauce or some ground flax seed
1tsp Vanilla Extract  
6oz Sugar  
100ml/80g Vegetable Oil A flavourless kind eg. sunflower
1 rounded tsp Ground Cinnamon  
1 level tsp Ground Nutmeg  
3oz Dessicated Coconut  
3oz Sultanas  
4oz Self Rasing Flour Wholemeal is nice for a bit of variety

Directions : 

Peel & grate carrots. Weigh all ingredients into a large bowl, adding the flour last. Stir with a wooden spoon until unifrom mixture. Put into 8" greased springform cake tin. Put in oven at ~180C for ~45mins or until springy to the touch/ kinfe comes out clean. Wait to cool. Eat.