Monday, June 14, 2010

Just Carrot Cake

This isn't the customizable Blinky-Blink Carrot Cake I posted about a couple of years ago. This one has no nuts, no coconut, no raisins, and no pineapple--which is exactly what The Apprentice requested for her birthday this week. (It's also dairy-free, unless you frost it with cream cheese frosting.) I found it in The Harrowsmith Cookbook Volume 1. It makes lots (a 9 x 13 inch pan), and has a noticeable honey flavour since you're not blocking it out with other ingredients.

Carrot Cake

submitted by Lynn Hill, Ilderton, Ontario

3 cups flour (I used unbleached)
2 tsp. baking soda
1 1/2 tsp. baking powder
2 tsp. cinnamon (I used only 1 1/2 tsp.)
1 cup honey (I had only 3/4 cup honey, so I filled in with 1/4 cup brown sugar)
1 cup oil
4 eggs
2 cups grated carrot
1 cup raisins or chopped nuts, optional

Measure dry ingredients into bowl. Stir and add honey, oil and eggs. Beat hard by hand for 1 minute. Add carrots and nuts/raisins if desired, and beat to mix.

Pour into a greased 9 x 13 inch pan and bake at 350 degrees F for 35 minutes. But be careful--it will brown quickly because of the honey, and might not take quite that long--ours was done sooner. As soon as it smells "done," it probably is.

We covered it with cream-cheese frosting and put an enormous number of candles on it.

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