CARROT CAKE

 

  • Cooking Time: 40-50
  • Servings: 2 loaves
  • Preparation Time: 30

Ingredients

  • WET INGREDIENTS
  • 1.5 cups melted butter
  • 1.75 cups honey
  • 4 eggs
  • 3 teaspoons vanilla extract
  • Grated rind of 1 lemon
  • DRY INGREDIENTS
  • 2 cups whole wheat flour
  • 2 cups white flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 teaspoons baking powder
  • 1 teaspoon ground allspice
  • 2 teaspoons ground cinnamon
  • 2.5 cups shredded carrot soaked in juice of 1 lemon
  • Optional: 3/4 cup currants or nuts

Directions

  • Preheat oven to 350.
  • Beat wet ingredients in a large bowl. Mix dry ingredients in another bowl.
  • Add flour mixture and grated carrot alternately to butter mixture, beginning and ending with flour (flour-carrot-flour-carrot-flour).
  • After each addition, mix gently to combine, but do not beat or otherwise overmix--this toughens and dries a cake.
  • Add nuts and raisins last.
  • Grease 2 loaf pans.
  • Divide batter evenly and bake for 40-50 minutes.

Notes

“You have to know when to prod and when to be quiet, when to let things take their course.” -Sue Monk Kidd, The Secret Life of Bees

~Bacteria will never grow in honey — Because of its high concentration of sugar, its high acidity, and because it actually contains a very small amount of naturally-occurring hydrogen peroxide, honey is hostile to bacteria growth. Therefore, honey will never spoil.~

Categories: Cake  Cupcakes 

Author Credit: Mollie Katzen, Moosewood Cookbook

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