Apple Carrot Teacake


1 1/2 cups carrots peeled and grated
1/2 cup apples, peeled and grated
1/2 cup superfine sugar
1 tbsp fresh ginger, peeled and grated
2 ounces unsalted butter, melted
1/4 cup vegetable oil
2 eggs
2 tbsp honey
1 tsp molasses
3/4 cup unbleached all-purpose flour
1/2 cup whole wheat pastry flour
3/4 cup roasted pecans, crushed
1/4 cup, packed light brown sugar
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon


1. Preheat the oven to 325˚F and place a rack in the middle. Coat in an 8 1/2-inch loaf pan with nonstick baking spray. Set aside.
2. In a large bowl, combine the carrots, apples, superfine sugar, and ginger. Add the butter, oil, eggs, honey and molasses. Lightly stir to combine. 
3. In another large bowl, stir to combine the flours, pecans, brown sugar, baking powder, salt and cinnamon. 
4. Gently fold the liquid ingredients into the dry ingredients with a flexible spatula. 
5. Spoon the batter into the prepared loaf pan and gently smooth out the top with a spatula. 
6. Bake for about 50 minutes, or until a wooden skewer inserted into the center comes out clean and the top lightly bounces when tapped. 
7. Let the bread cool for 5 minutes, then gently tip it out to cool on a wire rack.