Carrot and Walnut Cake - River Cottage

Ingredients

• 80g sultanas
• Knob of butter, for greasing
• 220g wholemeal self-raising flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp salt
• Good pinch of ground cloves
• 220g light muscovado sugar, plus an extra 3 tbsp for the syrup
• 120ml sunflower oil
• Finely grated zest and juice of 1 orange
• 2 eggs, lightly beaten
• 225g apple sauce (see above)
• 270g carrots, peeled and coarsely grated
• 80g walnuts, roughly chopped
• 1 tbsp lemon juice