Carrot Cake
INGREDIENTS
- Cooking Time: 40-50
- Servings: 2 loaves
- Preparation Time: 30
- 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.
RECIPE BACKSTORY
“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.~