Carole's Carrot Cake

Carole's Carrot Cake with Cream Cheese Frosting Preheat oven to 350° Dry ingredient list: 2 2/3 cup whole wheat pastry flour or spelt flour 1/4 tsp clove 1/2 tsp ginger 1/2 tsp nutmeg 1 tsp cinnamon 2 tsp baking soda 1 tsp salt 1 cup raw chopped nuts (walnuts or pecans) 1 cup raisins Wet ingredient list: 1 cup raw honey 1 cup cold pressed canola oil 1 tsp vanilla 3 eggs 1 small can of unsweetened pineapple 2 cups shredded carrots Cake directions: Mix dry ingredients In a separate bowl mix wet ingredients Combine/fold in raisins and nuts Pour into buttered and floured pan (either 1 9"x12" or 2 8" rounds) Bake 45-50 minutes, remove when still moist but not wet Cool on rack allowing air to circulate Cream Cheese Frosting Ingredients: 8 oz. package of cream cheese 1/4 cup (1 stick) butter 1/3 cup honey 1 tsp. vanilla Directions: Allow butter and cream cheese to sit out until room temperature Cream all ingredients together until smooth Spread on cooled cake and refrigerate


© 2020 Carole Joy Seid. Barnabas Books.