Ingredients
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Melted butter, to grease
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150g (1 cup) self-raising flour
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80g (1/2 cup) wholemeal self-raising flour
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2 teaspoons ground cinnamon
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155g (3/4 cup, firmly packed) brown sugar
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125ml (1/2 cup) reduced-fat milk
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60ml (1/4 cup) vegetable oil
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2 eggs, lightly whisked
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240g (about 2 large) carrots, peeled, finely shredded
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1 tablespoon icing sugar
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1/4 teaspoon ground cinnamon, extra
Method
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1Preheat oven to 180°C. Brush a round 20cm (base measurement) cake pan with the melted butter to lightly grease. Line the base with non-stick baking paper.
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2Sift the flours and cinnamon into a medium bowl. Add the husks to the bowl. Stir in the sugar. Whisk the milk, oil and eggs together in a bowl. Add to flour mixture and use a wooden spoon to mix until well combined and smooth.
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3Stir carrots into mixture until just combined. Pour into prepared pan and bake in preheated oven for 45 minutes or until a skewer inserted in centre comes out clean. Set aside for 5 minutes and then turn onto a wire rack to cool.
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4Combine the icing sugar and extra cinnamon in a small bowl. Sift over the cooled cake before cutting into wedges to serve.
Source: taste.com.au
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