Carrot And Zucchini Cake

• 1 cup whole wheat self-rising flour, plus 2 tbsp
• 1/2 cup self-rising flour
• 1 tsp ground allspice
• 1 tsp ground cinnamon
• 1 tsp baking soda
• 1 cup brown sugar
• 1 None carrot, grated
• 1 None zucchini, grated
• 1/2 cup raisins
• 1/2 cup walnuts, chopped
• 15 tbsp butter, melted
• 3 None large eggs, beaten
• 2 tbsp pumpkin seeds

1. Preheat oven to 350u0b0F. Lightly grease and line an 8x4 inch loaf pan with parchment paper.
2. Sift flour, allspice, cinnamon and baking soda into a mixing bowl, returning husks to bowl. Stir in sugar, carrot, zucchini, raisins and walnuts. Mix in butter and eggs until combined. Transfer to prepared pan and sprinkle with pumpkin seeds. Bake for 55-60 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.

whole wheat selfrising flour, flour, ground allspice, ground cinnamon, baking soda, brown sugar, carrot, zucchini, raisins, walnuts, butter, eggs, pumpkin seeds

Taken from recipes-plus.com/api/v2.0/recipes/33695 (may not work)