Sour Cream Carrot Cake

• 1 cup wholemeal self-rising flour
• 1 cup plain flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 cup brown sugar
• 3/4 cup oil
• 1/2 cup sour cream
• 4 eggs
• 2 cups carrots, grated and firmly packed
• 1/2 cup sultana
• 1/2 cup currants
• 1/2 cup macadamia nuts, chopped

1. Preheat oven to 180u0b0C.
2. Sift the flours, baking soda and spices into a large bowl. Add the brown sugar and mix well.
3. In a seperate bowl, beat the eggs, oil and sour cream together, then add to the dry ingredients.
4. Add the carrot, fruit and nuts, stir lightly until just mixed.
5. Pour into a well greased 21cm tin.
6. Bake about 1 1/2 hours or until done.

wholemeal selfrising, flour, baking soda, cinnamon, nutmeg, brown sugar, oil, sour cream, eggs, carrots, sultana, currants, nuts

Taken from www.food.com/recipe/sour-cream-carrot-cake-260965 (may not work)