Carrot & Spice Cake

This is a heavier kind of carrot cake, with a texture similar to banana cake. It's spiced with cinnamon and nutmeg and is a handy recipe to have for vegans or people who are lactose intolerant as it doesn't use eggs and you can replace the butter with vegan margarine.

 

225g plain flour
1 tablespoon cinnamon
1 teaspoon nutmeg
½ tablespoon baking powder
110g butter or margarine
110g honey
110g sugar
225g grated carrot

Pre-heat the oven to 170°C
Mix together the flour, spices and baking powder
Heat the butter, honey and sugar until melted
Pour into the dry ingredients and mix thoroughly before folding in the grated carrot
Bake in a 450g loaf tin for approx 45mins