Ingredients Jump to Instructions ↓

  1. 3 carrots

  2. 125g (4 oz) self-raising flour

  3. 125g (4 oz) wholemeal self-raising flour

  4. 1tsp baking powder

  5. 1tsp cinnamon

  6. 25g (1oz) brown sugar

  7. 85g (3 oz) honey

  8. 3 eggs

  9. 1tsp vanilla extract

  10. 125ml (4fl oz) sunflower oil

  11. 85g (3 oz) raisins

  12. 2-3tbsp milk

Instructions Jump to Ingredients ↑

  1. Pre-heat the oven to 170°C/325°F/gas 4. Line a 20 cm (8in) round cake tin with greaseproof paper and brush with a little oil. Peel and grate the carrots on a chopping board. Place the flours, baking powder, cinnamon and sugar in a bowl and mix together. Put the honey, eggs, vanilla, and oil in a separate 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 1hr. Check that the cake is done by inserting a skewer or knife into the centre. It should come out clean. Leave the cake to cool in the tin for 10 mins, then loosen the sides and turn out on to a wire rack. Remove the lining paper and leave to cool.


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