Honey and Almond Cake Recipe

250 g/9 oz carrots, grated

65 g/2½ oz almonds, finely chopped

2 eggs

100 g/4 oz clear honey

60 ml/4 tablespoons oil

150 ml/¼ pt milk

100 g/4 oz/1 cup wholemeal (wholewheat) flour

25 g/1 oz/¼ cup plain (all-purpose) flour

10 ml/2 teaspoons ground cinnamon

2.5 cm/½ teaspoon bicarbonate of soda (baking soda)

A pinch of salt

Lemon Glace Icing

A few flaked (slivered) almonds to decorate

Method:

Mix together the carrots and nuts. Beat the eggs in a separate bowl, then mix in the honey, oil and milk. Stir into the carrots and nuts, then fold in the dry ingredients. Spoon into a greased and lined 20 cm/8 in cake tin (pan) and bake in a preheated oven at 150ºC/300ºF/gas mark 2 for 1-1¼ hours until well risen and springy to the touch. Leave to cool in the tin before turning out. Drizzle with lemon glace icing, then decorate with flaked almonds.