Preheat the oven to 175C/350F. Grease and line a 20 cm (8 inch) x 10 cm (4 inch) loaf tin.
Place the eggs into the bowl of a kitchen stand mixer and beat on medium until fluffy (approximately 5 minutes).
Add the maple syrup and continue to beat on medium. Add the vanilla extract.
Add the pureed carrots to the blender and pulse (alternatively do this with a masher or fork).
In a separate bowl sift the dry ingredients together.
Fold the dry ingredients into the mixing bowl, being careful not to over mix.
Add the milk and stir through gently. Add the sultanas and gently fold thru the mixture.
Pour the mixture into the prepared tin.
Bake for 55 minutes, or until cooked through. Check the loaf at 40 minutes. If it is starting to brown too much in top cover the loaf with foil and continue and bake.
Allow to cool in the tin before slicing. Tastes great when served with Jam.