Carrot and Cinnamon Cake

Ingredients (serves 8)

• Melted butter, to grease
• 150g (1 cup) self-raising flour
• 80g (1/2 cup) wholemeal self-raising flour
• 2 tsp ground cinnamon
• 155g (3/4 cup, firmly packed) brown sugar
• 125ml (1/2 cup) reduced-fat milk
• 60ml (1/4 cup) vegetable oil
• 2 eggs, lightly whisked
• 240g (about 2 large) carrots, peeled, finely shredded
• 1 tbs icing sugar
• 1/4 tsp ground cinnamon, extra

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.

Notes

• 
  Keep this cake in an airtight container in fridge for up to 1 day - serve at room temperature.