Carrot and cinnamon cake

Method

• 1
  Preheat 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.
• 2
  Sift 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.
• 3
  Stir 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.
• 4
  Combine the icing sugar and extra cinnamon in a small bowl. Sift over the cooled cake before cutting into wedges to serve.