Juice two of the carrots and peel and chop the remaining four. Place the carrots and juice into a small saucepan with the orange juice and simmer for around 20 minutes, uncovered, until the carrots are very tender. (If you don't have a juicer for the carrots, you can just use a little extra orange juice.) Transfer the carrots to a blender and purée, adding a little of the simmered juice, if needed, to create a smooth purée. Using an electric mixer, cream the sugar and butter together, then add the honey, eggs and carrot purée and mix until smooth. Fold in the flour and milk a little at a time, then fold through the raisins.

Grease a 1 litre pudding basin or heatproof bowl with butter. Fill with the carrot mixture and smooth the top. Cover the basin with a sheet of baking paper and a sheet of foil. Secure the foil tightly with rubber bands.

Place a tea towel in the base of a large saucepan and place the pudding basin inside. Add boiling water to the saucepan to reach halfway up the side of the basin. Place the saucepan on low-medium heat and cook, covered, for 2 hours and 15 minutes, topping up the water if needed. Remove the basin and stand for a further 15 minutes, then turn out the pudding onto a serving plate. Drizzle with extra honey and serve with thickened cream.