Carrot, honey and raisin cake recipe

GALLERY

Ingredients (Cuts into 16 slices)

• Oil for brushing
• 125g/41⁄2oz self-raising flour
• 125g/41⁄2oz wholemeal self-raising flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 25g/1oz brown sugar
• 75g/3oz honey
• 3 eggs
• 1 tsp vanilla extract
• 125ml/41⁄2fl oz sunflower oil
• 3 carrots, peeled and grated
• 75g/3oz raisins
• 2-3 tbsp milk

Method

Preheat the oven to 170°C, 325°F, Gas 3. Line a 20cm/8in round cake tin with greaseproof paper and brush with oil.

Place the flours, baking powder, cinnamon and sugar in a bowl and mix together.

Put the honey, eggs, vanilla and sunflower 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 and add a little milk to give a fairly soft consistency.

Spoon into the prepared tin and bake for about 1 hour. Check the cake is cooked by inserting a skewer into its centre – it should come out clean.

Leave the cake to cool in the tin for 10 minutes then loosen the sides and turn out onto a wire rack. Remove the paper and leave to cool completely.