- 3 carrots
- 125g (4oz) self-raising flour
- 125g (4 oz) wholemeal self-raising flour
- 1 tsp (5ml) baking powder
- 1 tsp (5ml) cinnamon
- 25g (1oz) brown sugar
- 85g (5oz) honey
- 3 eggs
- 1 tsp (5ml) vanilla extract
- 125ml (4fl oz) sunflour oil
- 85g (3 oz)raisins
- 2-3 tbls milk
Pre-heat oven to 170°C, 325°F, Gas Mark 4
Line a 20 cm (8 in) round cake tin with greaseproof paper and brush with a little oil.
Peel and grate the carrots on a chopping board. Place the flours, caking powder, cinnamon and sugar in a bowl and mix together.
Put the honey, eggs, vanilla, and oil in a seperate bowl and mix together with a whisk or fork. Add to the flour mixture and mix well. Stir in the grated carrots and raisins with a metal spoon. Add a little milk to give a fairly soft consistency.
Spoon the cake mixture into the lined tin. Bake for about 1 hour. Check that the cake is done by inserting a skewer or knife into the
Leave the cake to cool in the tin for 10 minutes, then loosen the sides and turn out on to a wire rack. Remove the lining paper and leave to cool.