A delicious carrot and courgette cake loaf with walnut pieces and raisin. Spread on a little butter and enjoy with a nice cup of tea.
Preheat the oven to gas 4, 180°C, fan 160°C.
Grease and line the base of a 1kg (2lb) loaf tin with nonstick baking paper. Place the eggs, oil and sugar in a mixing bowl and whisk, then add the carrots, courgettes and vanilla essence. In another bowl, combine the remaining ingredients with a pinch of salt. Stir the dry ingredients into the wet ingredients, then pour into the tin and bake for 1 hour to 1 hour 15 minutes, or until a skewer comes out clean.
Allow to cool in the tin for 10 minutes before removing and transferring to a wire rack to cool completely. Serve sliced, spread with a little butter, if you like.
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