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Carrot Cake

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Serves 2 loaves | Prep Time 30 | Cook Time 40-50

Why I Love This Recipe

“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.~

Ingredients You'll Need

1.5 cups melted butter
1.75 cups honey
4 eggs
3 teaspoons vanilla extract
Grated rind of 1 lemon

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


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.

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