Cinnamon Carrot Cake

I made carrot cake for the first time today. It turned out wonderfully moist, with a pleasant zingy fragrant. The crust was slightly crunchy when the cake just came out of the oven.

Cinnamon Carrot Cake

2c self-rising flour
3c carrots, grated
1/2c warm water
1/2c honey
1/2c oil*
2t cinnamon powder
2t coconut essence
1t lemon zest
1t lemon juice
1/2t salt

1. Dissolve honey in warm water
2. Combine flour and salt
3. Combine rest of ingredients
4. Pour honey water into carrot mixture
5. Slowly add flour mixture to carrot mixture
6. Pour into greased cake tin
7. Bake at 180°c for 40mins
8. Cool in cake tin for 5mins before taking out to cool on a wire rack.

* I used rice bran oil and it was great, the cake did not stick to the tin at all. But you can use any good quality vegie oil.