Honey, raisin and carrot cake

As part of our 'trying to lose weight', I thought I'd make a healthier cake! Sounds logical to me! At the end, I decided to ice it with orange flavoured glace icing - not so healthy!
The original recipe is from an old copy of 'Woman's Weekly' magazine, but I've adapted it several times, so I think of it as my recipe now!

3 medium carrots
85g raisins
85g honey
1 tspn vanilla essence
3 eggs
125ml rapeseed oil [or any vegetable oil]
125g sr flour
125g wholemeal sr flour
1 tspn baking powder
1 heaped tspn cinnamon - if you like it, as I do!
25g soft brown sugar
2-3 tbspn milk

heat oven to 170C/325F/gas4

Grease and base line a 20cm springform cake tin.
Grate the carrots - not too finely.
Put the eggs, honey, vanilla and oil in a bowl and beat together.
Then put the flours, baking powder, cinnamon and sugar in another bowl and mix them together.
Add the flour mixture to the egg one and mix it all together well.
Stir in the carrots and raisins and add some milk to make it a nice soft mixture.
Put into the tin and bake for 45-50 mins, middle shelf.

I just mixed the icing sugar with some orange juice to make a thickish icing.

              The cake has a nice cinnamon flavour - not too much, just there in the background.