90g wholemeal flour
150g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1/2 tsp ground allspice
250g soft light brown sugar
3 carrots, peeled and coarsely grated
115g chopped walnuts
3 large eggs
juice of 1 orange
120ml sunflower oil
shreds of pared orange rind, to decorate
Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 23cm/9in round deep cake tin with baking parchment.
Sift the flours, baking powder, bicarbonate of soda, cinnamon and allspice into a bowl, then add in the bran from the sieve.
Add the brown sugar, carrots and walnuts. Make a well in the centre.
In another bowl, beat together the eggs and orange juice. Add the egg mixture with the oil to the dry ingredients. Mix well.
Spoon the batter into the prepared tin and level the top. Bake for about 1 hour, or until risen and springy to the touch. Leave the cake to set in the tin on a wire rack for 10 minutes, then slide a knife between the cake and the tin to loosen it. Turn the cake out on to a rack and remove the lining paper. Leave to go cold, then place on a serving plate.