1.Grease a 15cm x 25cm loaf pan, line base with paper; grease paper. Preheat oven to 180°C.
2.Cream butter, essence and sugar in small bowl with electric mixer until light and fluffy; beat in golden syrup, then eggs one at a time. Beat until combined. Transfer mixture to large bowl. Stir in carrot, raisins and walnuts. Mixture will look curdled at this stage, but will reconstitute after the flour is added.
3.Stir in sifted dry ingredients; stir until combined. Pour mixture into prepared pan. Bake for about 1¼ hours. Stand 5 minutes before turning on to wire rack to cool.
You will need to grate about 2 large carrots for this recipe.Note