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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