1/4 c. honey
1 1/3 c. water
1/2 stick butter
1 c. grated raw carrots (about 3 lg. carrots)
1 c. raisins
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. nutmeg
1/4 tsp. ground cloves
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 1/2 c. chopped walnuts (optional)

Combine first 10 ingredients in a saucepan. Stir well. Bring to boil and boil 5 minutes. Stir frequently. Remove from heat and cool overnight.

Preheat oven to 350 degrees. Grease and flour a 9x5x3 inch loaf pan.

Stir together flour, baking soda, baking powder. Add to cooled mixture. Beat well. Add walnuts. Spread evenly in pan and bake 1 hour or until tester is clean. Remove from oven. Let cool 5 minutes in pan. Turn out onto rack and cool completely

Please note: This works well as a gluten-free bread by using 1 cup millet flour and 1 cup rice flour. The bread is a bit more crumbly.