Wholemeal Carrot Cake

Wholemeal Carrot Cake
(courtesy of Devagi Sanmugan)

150gm wholemeal flour
150gm plain flour (I combine to 300gm of plain flour instead)
2tsp baking powder
1.5tsp bicarbonate of soda
1tsp fine salt
2tsp ground cinnamon
0.5tsp ground ginger (I skip this)
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260gm soft brown sugar (I reduce it to 220gm)
280ml corn oil (I use 1 cup)
4 medium eggs, lightly beaten
300g grated carrots
150g canned pineapple, drained and chopped
80g walnuts, chopped
80g raisins (I skip this)
Grated rind of 1 lemon (I used 4 tsp of citrus rind instead)
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Lemon Cheese icing:
125g cream cheese at room temperature
1tbsp lemon juice (I skip this)
Grated rind of 1 lemon (I used 4tsp of citrus rind instead)
250g icing sugar, sifted (I used 120g instead)
60g butter (I reduce it to about 30g)
Beat all ingredients together until smooth and slather over cake.


Method:
1. Sift together the 1st 7 ingredients
2. Preheat oven to 180 degrees
3. Grease & line a loaf tine (altogether I make 1.5 loaves)
4. Put all sifted ingredients into a bowl. Add in sugar, oil and beaten eggs
5. Beat well. Add the remaining ingredients and mix well
6. Pour batter into a loaf tin and bake for 80min or until a skewer comes out clean
7. Leave cake to cool thoroughly before icing (optional)