Carrot and Cinnamon Cake Recipe

100 g/4 oz/1 cup wholemeal (wholewheat) flour
100 g/4 oz/1 cup plain (all-purpose) flour
15 ml/1 tbsp ground cinnamon
5 ml/1 tsp grated nutmeg
10 ml/2 tsp baking powder
100 g/4 oz/0.5 cup butter or margarine

100 g/4 oz/0.5 cup clear honey

100 g/4 oz/0.5 cup soft brown sugar

225 g/8 oz carrots, grated

Method:

Mix together the flours, cinnamon, nutmeg and baking powder in a bowl. Melt the butter or margarine with the honey and sugar, then mix into the flour. Stir in the carrots and combine well. Spoon into a greased and lined 20 cm/8 in cake tin (pan) and bake in a preheated oven at 160°C/325°F/gas mark 3 for 1 hour until a skewer inserted in the center comes out clean. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to finish cooling.