Indian Carrot Cake

This recipe is from Lynn and Kelly Cloyd.

1 1/2 tsp vegetable oil
1 cup flour, plus extra for dusting
1 tsp baking soda
1/4 tsp salt
2 large eggs
1/4 tsp ground cardamom
1 cup sugar
1/4 cup softened ghee
1 1/2 cups grated carrots, firmly packed
2 Tbls chopped pistachios
2 Tbls chopped blanched almonds
2 Tbls raisins

Grease and flour round cake pan.
Preheat oven to 350 degrees.
Sift flour, baking soda and salt.
Beat eggs eggs well in a large bowl.  Add cardamom, sugar, and ghee.  Add flour mixture and fold in gently.  Add the carrots, ppistachios, almonds and raisins.  Pour into cake pan and bake 35 to 40 minutes, or until toothpick inserted into center comes out clean.