Carrot, honey and raisin cake Recipe

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  • Healthy





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.

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