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1 cup wholemeal flour
1 cup plain flour
2 tsp baking soda
2 cups of raw sugar
½ tsp salt
2 tsp cinnamon
1 cup of cooking oil
4 eggs beaten
1 cup of well drained crushed pineapple
3 cups of grated carrot
½ cup of finely chopped walnuts
Grease the inside of a 23cm diameter loose-bottom cake tin and line the base with baking paper.
Sift and mix together all the dry ingredients then add the oil and stir well.
Stir in the beaten eggs and grated carrots and crushed pineapple.
Heat the oven to 180degC. Bake in the middle of the oven for one hour or until cooked (test with a skewer).
Recipe provided by Good Oil at Nichols Garden Centre. Recipe requested by Ruth Kelsall.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, fax 474-7422, or email email@example.com, including your name, address and a daytime telephone number, and we will request it.