3 eggs 2oz/50g wholemeal flour 6oz/175g self-raising flour 6oz/175g unsalted butter, softened 6oz/175g demerara sugar zest and juice of a lemon 1 tsp. cinnamon 12oz/350g carrots, grated
Instructions
1) Place eggs in a bowl with wholemeal and self-raising flour, butter and sugar. Beat until well blended. Add lemon juice and zest and cinnamon. Beat again, then fold in carrots.
2) Grease and line a 7in/18cm cake tin and spoon the mixture in. Smooth the surface.
3) Preheat the oven to 350F, 180C, and cook for 1 hour and 10 minutes. Test with a skewer. Cool for a while in the tin, then turn out on to a wire rack.
