1 cup self-raising flour
1/2 cup plain flour
2 cups grated carrot
1/2 cup sultanas
2/3 cup Chelsea Golden Syrup, warmed slightly
1/2 cup rice bran oil
3 eggs
1 orange, finely grated zest

Preheat oven to 180°C. Lightly grease and line on 18 x 28cm slice pan with baking paper, extending 2cm above 2 long sides.
Sift the flours together into a bowl. Stir in carrot and sultanas. Make a well in the centre.
Whisk the Chelsea Golden Syrup, oil, eggs and zest together. Fold into flour mixture until just combined - do not overmix. Pour into the prepared pan, smoothing top.
Bake for 25-30 minutes, until cooked. Cool in pan for 5 minutes then lift out onto a wire rack and carefully pull out the paper. Cool completely, then cut into squares.