Carrot Cake

8 oz brown sugar
2 oz water
8 oz carrot, peeled and grated
4 oz raisins or currant
1 lb flour
3 oz butter
1 level teaspoon salt
1 level teaspoon bicarbonate of soda
2 level teaspoons baking powder
1/2 level teaspoon mixed spiece
2 level teaspoonds ground cinnamon
4 oz chopped nuts
1 beaten egg

Set oven to 325°F or Mark 3. Well grease a deep 7 inch square tin.
Place the water, sugar, raisins, or currants, carrot, spices and butter into a saucepan abd set on a low heat until the sugar has dissolved, stirring all the time. Then boil for 3 minutes. Remove from the heat and leave until the mixture is tepid, then stir in the sieved flour, salt, baking powder, bicarbonate of soda, nuts and the beaten egg. Mix well together.
Place in the tin and bake for about I hour until firm. Leave in the ti for 15 minutes, and then turn out on to a wire rack. Keep for 24 hours before serving. Serve sliced and buttered. This cakes keeps well.