Carrot Cake II

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or equivalent baking vessel.

Combine flour, baking soda, salt, cinnamon, nutmeg, and mixed spice in a large bowl, stirring well to distribute the spices evenly.

Whisk together oil, brown sugar, and beaten eggs in a separate bowl until well combined and slightly lighter in color.

Add vanilla to the egg mixture and stir to incorporate.

Fold the shredded raw carrots into the egg mixture until evenly distributed throughout.

Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix; small lumps are acceptable.

Pour the batter into the prepared pan, smoothing the top with a spatula to level the surface.

Bake for 35 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.

Remove the cake from the oven and allow it to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.