Carrot, honey and raisin cake

(44 ratings)

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Carrot honey raisin cake
Carrot honey raisin cake
  • Makes: 16

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

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  1. Pre-heat the oven to 170C/325F/gas 4. Line a 20 cm (8in) round cake tin with greaseproof paper and brush with a little oil.
  2. Peel and grate the carrots on a chopping board.
  3. Place the flours, baking powder, cinnamon and sugar in a bowl and mix together.
  4. 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.
  5. Stir in the grated carrots and raisins with a metal spoon. Add a little milk to give a fairly soft consistency.
  6. Spoon the cake mixture into the lined tin.
  7. Bake for about 1hr. Check that the cake is done by inserting a skewer or knife into the centre. It should come out clean.
  8. 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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  • 3
(44 ratings)

Your comments


We adore carrot cakes , & ( I am 76 years ) have been making every different recipe I find , for a long while now, BUT please, put the weight of the carrots on the ingredients / list as carrots vary enormously I have grown them from 1"" baby up to giant , & it is so important in cake recipes , to get ingredients correct! I will try this out ( Carrot honey & raison cake) as I haven't yet tried this one, & weigh the carrots I use & see how it turns out , Thank you for so many wonderfull recipes & ideas.


I've got a glut of pumpkins, so looking for ways to use it up. I used grated pumkin instead of carrots, delicious recipe. Its low sugar, low fat and has wholemeal flour - but still very tasty! My husband said it would be nice with custard (men!) I found the cooking time to be accurate, but did not need the milk - I think the pumkin has more water content than carrots. Would recommend. Love this site!

smantha tippit

this is a bit of a wierd one, and a lot of tpeople might look at it and say "eew, carrot, raisin and honey? what a gross combination!" that's exactly what both I and my twin daughters emily and ameilia said, but we tried it and it was delicious. the carrot and raisins really worked well with each other, and the honey sweetened it up a treat!

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