Carrot and Walnut Cake Recipe

200 ml/7 fl oz/scant 1 cup oil
4 eggs
225 g/8 oz clear honey

225 g/8 oz/2 cups wholemeal (wholewheat) flour
10 ml/2 tsp baking powder
2.5 ml/0.5 tsp bicarbonate of soda (baking soda)
A pinch of salt
5 ml/1 tsp vanilla essence (extract)

175 g/6 oz carrots, coarsely grated

175 g/6 oz/1 cup raisins
100 g/4 oz/1 cup walnuts, finely chopped

Method:

Blend together the oil, eggs and honey. Gradually mix in all the remaining ingredients and beat until well blended. Spoon into a greased and floured 23 cm/9 in cake 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.