• 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.