Easiest carrot cake ever

The recipe for the carrot cake I made for A's birthday…and which tastes so damn good that I made another one today.

200g self-raising flour
1 heaped cup of brown sugar (heaped because it's not compacted)
a couple of dashes of ground cinnamon and nutmeg, according to taste
1 cup olive oil
3 eggs
2 1/2 medium carrots, grated*
120-150g roughly chopped walnuts

OPTIONAL - 2/3 cup sultanas, added at stage 7

1. Preheat oven to 180 degrees C
2. Line a springform non-stick 18cm cake tin
3. Sift together flour, sugar and spices
4. In a seperate bowl, use an electric beater and beat together oil and eggs till well combined
5. Add grated carrots to flour, mix till the carrots are well coated in flour
6. Stir in oil & egg mixture
7. Stir in walnuts
8. Pour mix into prepared cake tin and bake for approx 1 hour, or till an inserted skewer only has a few moist crumbs sticking to it

* - to get lovely, long ribbons of carrot in the cake, DO NOT hold the grater vertically and shove your carrot up and down. That is a way to get horrible, MANGLED carrot bits. Hold the grater at roughly a 30 degree angle, the carrot at a 45 degree angle (or as close to the angle of the grater as you can bear for fear of grating your fingers), and grate ONLY from top to bottom.

Am I being overly fussy about grated carrot? Perhaps, but the difference in appearance is most definetely noticable.

Moist, comforting without being heavy as a brick, fluffy crumbs of cake between walnut and carrot bits