Carrot and Coconut Bread Recipe

3 eggs
175 ml/6 fl oz oil
5 ml/1 tsp vanilla essence (extract)

350 g/12 oz carrots, coarsely grated

150 g/5 oz desiccated (shredded) coconut
100 g/4 oz/1 cup walnuts, chopped

120 ml/4 fl oz/0.5 cup clear honey

175 g/6 oz/1 cup raisins
175 g/6 oz/1.5 cups wholemeal (wholewheat) flour
75 g/3 oz fine oatmeal
5 ml/1 tsp baking powder
2.5 ml/0.5 tsp bicarbonate of soda (baking soda)
5 ml/1 tsp ground cinnamon
1/4 tsp salt

Method:

Beat the eggs, then stir in the oil, vanilla essence, carrots, coconut, walnuts, honey and raisins. Mix the remaining ingredients together and stir them into the carrot mixture until just blended. Spoon into a greased 900 g/2 lb loaf tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 1 hour until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 10 minutes before turning out on to a wire rack to finish cooling.