Carrot And Raisin Loaf

This recipe uses liquid measures, so measure out the flour first in measuring jug, then the oil and then the maple syrup. By measuring the oil before the maple syrup, you avoid the syrup sticking to the jug. Use organic ingredients where possible.


  • 125ml (4fl oz) sunflower oil
  • 100ml (3.5fl oz) maple syrup
  • 2 eggs
  • 225g (8oz) carrots
  • 100g (4oz) raisins
  • ½ tsp baking powder
  • 450ml (1¼ pt) wholemeal flour
  • ½ tsp ground cinnamon
  • ¼ tsp ground mixed spice



  • 1. Preheat the oven to gas mark 3/170ºC/325ºF. Grease a 450g (1lb) loaf tin.
  • 2. Beat the oil, maple syrup and eggs together until smooth.
  • 2 eggs
  • 3. Add the carrots and raisins and combine gently.
  • 4. Fold in the baking powder, flour and spices.
  • 5. Spoon into the loaf tin and bake for 1¼ hours.
  • 450ml (1¼ pt) wholemeal flour
  • 6. Leave to cool before removing from the tin.