Carrot Cakes

Ingredients

175g (6oz) self raising wholemeal flour
125g (4oz) muscovado sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
pinch of ground nutmeg
3 eggs
150ml (1/4 pint) rapeseed or sunflower oil
1 teaspoon vanilla extract
250g (8oz) carrots, grated

Method

Preheat the oven at 180c (350f) gas mark 4.
Put flour, sugar, baking powder, cinnamon and nutmeg into a large bowl, mix well then make a well in the centre. Stir in eggs, oil, vanilla extract and carrots.
Line tray with bun cases, and spoon mixture into cases and bake for 25-30 minutes until well risen and golden brown. Cool on a wire rack.