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This carrot cake is lower in sugar than traditional versions as honey is substituted for some of the sugar. The wholemeal flour, carrots and raisins all provide extra fibre
- 3 carrots
- 125g (4 oz) self-raising flour
- 125g (4 oz) wholemeal self-raising flour
- 1tsp baking powder
- 1tsp cinnamon
- 25g (1oz) brown sugar
- 85g (3 oz) honey
- 3 eggs
- 1tsp vanilla extract
- 125ml (4fl oz) sunflower oil
- 85g (3 oz) raisins
- 2-3tbsp milk
- 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.
Top Tip for making Carrot, honey and raisin cake
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